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Chana Masaledar

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Submitted by kia6998

YIELD

4 servings

PREP

10 min

COOK

20 min

READY

30 min

Ingredients

3 45
TABLESPOONS ML VEGETABLE OIL
¼ 1.3
TEASPOON ML CUMIN SEEDS
whole
1 1
MEDIUM MEDIUM ONIONS
peeled, chopped
¼ 1.3
TEASPOON ML CINNAMON
ground
¼ 1.3
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML CLOVES
ground
1 5
TEASPOON ML CORIANDER
ground
2 2
EACH EACH GARLIC CLOVES
peeled, minced
½ 0.5
INCH PIECE INCH PIECE GINGER
fresh, grated *
1 15
TABLESPOON ML TOMATO PASTE
20 578
OUNCES ML/G CHICKPEAS (GARBANZO BEANS)
canned
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML CAYENNE PEPPER
to taste
1 15
TABLESPOON ML LEMON JUICE

Directions

Heat oil in large skillet over medium heat.

When hot, put in cumin seeds.

After a few seconds, add the onion.

Stir and fry for 7 minutes.

Turn heat to low and add the spices in the order set out above.

Mix well and add the garlic and ginger.

Fry, stirring for 3 minutes.

Add the tomato paste.

Add chick peas.

Add salt and cayenne and lemon juice.

Stir well, cover and simmer for 10 minutes.

If it is too dry, add some chickpea stock.

Stir gently while cooking on occasion.

Serve over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 201g (7.1 oz)
Amount per Serving
Calories 287 37% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 750mg 31%
Total Carbohydrate 13g 13%
Dietary Fiber 8g 30%
Sugars g
Protein 17g
Vitamin A 3% Vitamin C 20%
Calcium 7% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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