Spiced chickpeas in sauce - chana masala

1 servings

Ingredients

Quantity Ingredient
1½ cup Dried chickpeas (kabuli
Chana)
1 dash Oil or Pam
1 teaspoon Cumin seeds
1 teaspoon Turmeric
1 pinch Asafetida
½ To 1 teaspoon red pepper
1 each Salt to taste
1 tablespoon +_2_teaspoons shredded
Ginger
1 Green chili, minced
1 small Tomato, chopped
3 tablespoons Lemon or lime juice
2 tablespoons Cilantro

Directions

Wash the chickpeas, and soak overnight. Drain. [Spray pam in a heated non-stick saucepan.] Add cumin, turmeric, asafetida, red pepper and salt. Stir until cumin seeds crackle. Add chickpeas and cover with water by two inches. Add 1 T. ginger, the chili, and the tomato.

Bring to a boil. Cover and simmer for 1-½ - 2 hours or until the chickpeas are tender. Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.

Posted by Sopchak to AOL.

From the recipe files of Sue Smith, SueSmith9@.... Formatted using 1⅘á

Related recipes