Chana Masaledar
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
vegetable oil
|
|
| ¼ | teaspoon |
cumin seeds
whole |
|
| 1 | medium |
onions
peeled, chopped |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
cloves
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| 2 | each |
garlic cloves
peeled, minced |
|
| ½ | inch piece |
ginger
fresh, grated |
*
|
| 1 | tablespoon |
tomato paste
|
|
| 20 | ounces |
chickpeas (garbanzo beans)
canned |
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
cayenne pepper
to taste |
|
| 1 | tablespoon |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
vegetable oil
|
|
| 1.3 | ml |
cumin seeds
whole |
|
| 1 | medium |
onions
peeled, chopped |
|
| 1.3 | ml |
cinnamon
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
cloves
ground |
|
| 5 | ml |
coriander
ground |
|
| 2 | each |
garlic cloves
peeled, minced |
|
| 0.5 | inch piece |
ginger
fresh, grated |
*
|
| 15 | ml |
tomato paste
|
|
| 578 | ml/g |
chickpeas (garbanzo beans)
canned |
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
cayenne pepper
to taste |
|
| 15 | 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.
