CHANA MASALA (CHICKPEAS AND TOMATOES)
Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous.
Provided by Alison Bruce
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 16
Steps:
- Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
- Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.
Nutrition Facts : Calories 485.6 calories, Carbohydrate 43.5 g, Fat 31.7 g, Fiber 10.2 g, Protein 10.8 g, SaturatedFat 21.4 g, Sodium 603.2 mg, Sugar 4 g
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
CHANA MASALA
This simplified version of an Indian favorite is a delightful way to showcase tasty chickpeas.
Provided by Nava Atlas
Categories Onion Tomato Sauté Vegetarian Dinner Spice Chickpea Healthy Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4 Servings
Number Of Ingredients 12
Steps:
- 1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.
- 2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.
- 3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.
CHANA MASALA
Chana masala or chickpea curry, often called Amritsari Chole, originates from Punjab but is popular all over India. There are many versions of this dish and every house has its own take on it. This super authentic recipe from my mother-in-law's kitchen is my favorite, with the chickpeas smothered in a delicious thick, piquant and spiced gravy. First, they are cooked and infused with black tea and black cardamom, then simmered with a masala made with supremely aromatic roasted spices. This dish gets its tang from dried pomegranate seeds and raw mango powder. Though it's a little bit of work, it is the real McCoy and once you've had this version, nothing else will live up to it!
Provided by Food Network Kitchen
Categories main-dish
Time 9h45m
Yield 4 servings
Number Of Ingredients 27
Steps:
- Drain the chickpeas, then combine them in a large Dutch oven with the baking soda, bay leaves, black tea bag, black cardamom, 1 teaspoon salt and 3 cups of water. (To pressure cook the chickpeas, see Cook's Note.) Bring the mixture to a boil in a large Dutch oven, then reduce to a simmer and cook, partially covered with a lid, until the chickpeas are tender, about 1 hour. If the liquid is evaporating too quickly before the chickpeas are tender, pour in an additional 1 cup of water and continue to cook. Discard the tea bag, bay leaves and cardamom. Drain the chickpeas and put them back in the pot.
- Meanwhile, heat the ghee and/or oil in a large skillet or saucepan over medium-high heat. Add the onions and 1/2 teaspoon salt and cook, stirring and scraping occasionally, until the onions are very soft and golden brown, 10 to 12 minutes.
- Add the ginger, garlic and green chiles and cook until the raw smell goes away, about 3 minutes. Add the tomatoes and 1/2 teaspoon salt and cook until well cooked and pasty, about 8 minutes. Add the Roasted Chana Masala Spice Blend along with 2 tablespoons of water and saute until well mixed and the flavors have melded, 3 to 5 minutes.
- Add the spice mixture to the chickpeas with 1 cup of water (see Cook's Note), mix well and bring to a simmer over medium heat; simmer until the curry thickens and coats and infuses the chickpeas, about 5 minutes. Adjust salt to taste. Garnish with fresh cilantro and serve with lime wedges or julienned ginger slaw, if desired.
- Combine the whole spices (coriander, cumin, black pepper, cinnamon and cardamom) in a small heavy skillet (preferably cast iron, if you have it) and roast over medium-high heat, shaking the pan often to ensure even roasting, until the spices start getting darker, 3 to 4 minutes. Lower the heat to low and add the powdered spices (pomegranate powder, mango powder, black salt, chile powder, turmeric and asafoetida) and cook, shaking or stirring constantly, until slightly darker, about 30 seconds. Be careful not to burn the spices. Immediately transfer the spices to a bowl and cool. Once cooled, grind the spices. You can double or triple this recipe and keep it in an airtight container for future use.
CHANA PINDI (INDIAN CHICKPEAS MASALA)
This recipe is a tried & tested one.My partner generally is not used to appreciating my culinary skills,but he said this one was nice.This one is my mother's recipe with a few changes here and there
Provided by nikki oberroi
Categories Curries
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Soak Chickpeas overnight or for at least 6 hours.
- Boil them with enough water and teabags till they are soft.
- Throw away the teabags (the tea Bags are to give the chick peas a dark colour) Traditionally Chana pindi was cooked in an Iron Kadahi (skillet) That gave the chickpeas a dark colour.
- Heat oil in an Iron skillet.
- If you do not have one use a non stick pan.
- Add the cardomoms.
- After a minute add onions and saute.
- After about two minutes, add the roasted coriander seeds and the ajwain seeds,and continue to saute the onions.
- When the onions turn golden, add the gram flour (Besan).
- This is to give body to the curry.
- Now add ginger garlic paste and keep frying.
- take care that the ginger garlic paste does not stick to the base.
- Saute for about 3 to 4 minutes so that the raw smell of the ginger garlic is gone.
- Now add tomatoes and fry Add all the powders and salt and continue to fry till the tomatoes soften and mix properly.
- add the boiled chickpeas and fry.
- Mash 3-4 tablespoons of chickpeas and mix it in.
- simmerfor 15- 20 minutes.
- Garnish with coriander leaves and serve with chapati, naan, Kulcha etc.
- Enjoy.
Nutrition Facts : Calories 281.3, Fat 15.5, SaturatedFat 2, Sodium 238.6, Carbohydrate 32, Fiber 6.6, Sugar 6.2, Protein 6.4
EASY CURRIED CHICKPEAS (CHANA MASALA) VEGETARIAN/VEGAN
Make and share this Easy Curried Chickpeas (Chana Masala) Vegetarian/Vegan recipe from Food.com.
Provided by Isuale
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a sauce pan.
- Saute the onions, garlic, and ginger in the hot oil until the onions are golden brown.
- Stir in the remaining ingredients.
- Cook over low heat for ten minutes.
- Add one cup of water and mix well.
- Cook until the tomatoes and chile are very soft.
- Then pour over rice and serve.
Nutrition Facts : Calories 492.9, Fat 8.7, SaturatedFat 1.3, Sodium 772.8, Carbohydrate 93.2, Fiber 7.4, Sugar 4.5, Protein 11.4
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