CHANA MASALA (SAVORY INDIAN CHICK PEAS)
Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!
Provided by latinmama
Categories World Cuisine Recipes Asian Indian
Time 30m
Yield 2
Number Of Ingredients 15
Steps:
- Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
- Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
- Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g
WHOLE FOODS CHICKPEA MASALA
Make and share this Whole Foods Chickpea Masala recipe from Food.com.
Provided by love4culinary
Categories Curries
Time 30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- First, in a large, nonreactive heavy skillet or saute pan, heat oil over med. heat.
- Add onions and saute approx. 2 mins, until golden brown.
- Remove from heat and stir in garlic, ginger, jalapenos, curry powder, garam masala, and tomato paste.
- Return to heat and stir in water.
- When everything is mixed thoroughly, stir in chickpeas and lemon juice.
- Bring to a boil, reduce heat, and simmer for 5 minutes.
- Taste for seasoning, adding salt if necessary.
- You can serve this immediately, but the flavors are much more enhanced if you allow it to sit for a few hours before you reheat it to just below a simmer and then serve over rice.
- To serve, place 1/2c cooked rice in a bowl and ladle 1 cup chickpea mixture over rice.
- Garnish with cilatro if you wish.
Nutrition Facts : Calories 368.5, Fat 5.6, SaturatedFat 0.7, Sodium 649.9, Carbohydrate 69, Fiber 8.7, Sugar 3.4, Protein 11.3
ROASTED CHICKPEAS WITH GARAM MASALA
This addictive snack is so easy to make! Recipe found at myrecipes.com 9/3/12 edited to add....thanks to the first reviewer for finding my mistake....it should be 4 cans of chickpeas (not 1)....should be corrected now!
Provided by loof751
Categories Beans
Time 1h35m
Yield 3 cups, 12 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°.
- Rinse and drain the chickpeas. Gently roll chickpeas in batches between clean kitchen towels to blot dry and slough off papery skins; discard skins.
- Divide chickpeas between 2 rimmed baking sheets. To each pan, add 3 tablespoons oil, 1 teaspoons garam masala, and 1/2 teaspoons salt and mix well to coat. Spread in an even layer.
- Bake, stirring occasionally, until chickpeas are crisp all the way through, 75 to 80 minutes. Add more salt to taste if you like.
- Serve warm or at room temperature.
EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY
Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro
Provided by Jordan Kenna
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large stock pot or dutch oven over medium-high heat.
- Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
- Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
- Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
- Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
- As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
- Once covered, cook for 15 minutes while stirring occasionally.
- Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
- Serve over basmati rice or with a side of naan.
- Enjoy!
Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams
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