SHORTCUT CHANA MASALA
I've yet to have a better chickpea dish than chana masala or chickpea curry. There are many versions of this dish. My favorite is when the chickpeas are smothered with a delicious thick, piquant and spiced gravy. Many recipes start with dried chickpeas that are infused with black tea and cardamom. This is an easy take that starts with canned chickpeas, so you can make it even on a weekday. I like it even more the next day, and it also freezes really well.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Combine the chickpeas with the bay leaves, black tea bag, black cardamom, if using, 1 teaspoon salt and 2 cups of water in a large Dutch oven. Bring to a simmer over medium-high heat, then reduce to low and simmer until the chickpeas are soft and infused with the spices and tea, about 10 minutes. Discard the tea bag, bay leaves and cardamom pod. Drain the chickpeas and put them back in the pot they were cooking in.
- 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 chana masala along with 2 tablespoons of water and sauté until the raw smell dissipates, about 5 minutes. Add the tomatoes, 1/2 teaspoon salt and the chaat masala, if using, and cook until well cooked and pasty, about 8 minutes.
- Add the spice mixture to the chickpeas with 1 cup of water, mix well and bring to a simmer over medium heat; simmer until the curry thickens, coats and infuses with the chickpeas, about 5 minutes. Adjust the salt to taste. Garnish with fresh cilantro and serve with lime wedges.
SKY-HIGH VEGGIE PIE
This makes a great Sunday breaky and I'm sure would be good on a buffet table. From Kraft in the local newspaper.
Provided by Derf2440
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 400f degrees.
- Prepare stuffing as directed on the package.
- Lightly beat 1 egg and stir into stuffing mixture.
- Press into greased 9 inch springform pan to form a crust.
- Sprinkle half the cheese over the crust, evenly top with half the spinach then add all the pepper and onion.
- Scatter remaining cheese and spinach over top, then beat the 4 remaining eggs and pour over all.
- Top with tomato slices, season to taste with salt and freshly ground pepper.
- Bake at 400f degrees for 40 minutes or until the pie top is completely set.
Nutrition Facts : Calories 394.6, Fat 14.7, SaturatedFat 6.3, Cholesterol 286.9, Sodium 1001.5, Carbohydrate 43.9, Fiber 5.5, Sugar 9, Protein 22.9
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
MEAT N' VEGGIE PIE
I developed this recipe because I love frozen meat pies so much and wanted to make my own. I used the Moms Souper Easy Pie Recipe from this site for the pasty. You can use whatever veggies you like or mix it up and make different kinds of meat pies. It is a very simple to make, freezes well and is a great meal for a brunch or a cold winters night.
Provided by AnitaLynn
Categories Vegetable
Time 1h30m
Yield 2 Pies, 6 serving(s)
Number Of Ingredients 8
Steps:
- Make two pie crusts, using Moms Souper Easy Pie Recipe from this site or your own. I like to pre-cook the bottom shell for about 8 - 10 minute.
- Cook the minute steak flavor or spice as to your liking.
- Dice your veggies into small bite size pieces and add to a large bowl.
- Once the steak has cooled cut into small bite size pieces and add to the veggies.
- Prepare your gravy mix but only use 3/4 the amount of water for each package.
- Once cooled add to the mixture of veggies and meat. Mix well.
- Pour mixture evenly into the two pie shells, top with the crust, pinch edges and make a couple slits on the top.
- You can freeze them from here or cook in a 350 degree oven for approximately 1 hour. The vegetables cook during this process.
- Serving size is 4 - 6 per pie.
Nutrition Facts : Calories 164.4, Fat 6.7, SaturatedFat 2.6, Cholesterol 13.2, Sodium 395.2, Carbohydrate 20.4, Fiber 3.6, Sugar 4.9, Protein 6.9
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
CHANA MASALA CHEESE FRIES
These sheet pan chana masala fries hit on all levels. This spin on chana masala leans toward vegetarian chili, with a heavy dose of tomatoes.
Provided by Asha Loupy
Time 1h15m
Yield 6 servings
Number Of Ingredients 25
Steps:
- If using whole spices, finely grind coriander and cumin in a spice mill. Combine coriander, cumin, garam masala, chile powder, and turmeric in a small bowl.
- Heat oil in a large pot over medium. Add onion and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt and cook, stirring occasionally, until golden and softened, 8-10 minutes. Stir in serrano chiles (add up to 2 depending on your heat preference and how spicy your chiles are), garlic, and ginger and cook, stirring occasionally, until starting to soften and fragrant, about 2 minutes. Add spice mixture and remaining 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt and cook, stirring, 1 minute (be careful not to burn spices).
- Add chickpeas, tomatoes, and 1½ cups water to pot and stir to combine. Bring to a gentle simmer, then reduce heat to medium-low and cover pot. Cook until slightly thickened, 20-25 minutes. Uncover and mash about one third of chickpeas with a potato masher or fork. Continue to cook, uncovered, stirring occasionally, until chana masala is thick but spoonable, 8-10 minutes more. Remove from heat and cover to keep warm.
- While the chana masala is cooking, preheat oven to 450°. Place sweet potatoes on a rimmed baking sheet, drizzle with oil, and season with salt. Toss to coat. Spread out in a single layer and roast, turning halfway through, until tender and browned in spots, 25-30 minutes. Set sweet potato fries aside; leave oven on.
- Purée serrano chile, garlic, lime zest and juice, mint, oil, salt, and 3 cups cilantro in a blender, adding water a tablespoonful at a time if needed to thin, until chutney is smooth and pourable.
- Sprinkle two thirds of cheese over reserved sweet potato fries, then spoon a generous layer of chana masala over. Sprinkle with remaining cheese. Return fries to oven and bake until cheese is melted, about 5 minutes.
- To serve, drizzle half of chutney over fries and top with red onion and chopped cilantro. Serve with yogurt and remaining chutney alongside.
CHANA -VEGGIE PIE
This recipe comes from a local Newspaper Cookbook-the Best Readers Recipes. My DH does not eat meat, Fish only! But I love meat, this is one of the Meatless Recipes I found that I liked.
Provided by Laureen in B.C.
Categories Savory Pies
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the vegetables use a mixture of any of the following: onions, broccoli, cauliflower, carrots, green pepper, peas or green beans. Steam vegetables until tender-crisp. Set aside.
- You may also included some sautéed tofu cubes in with this if desired.
- Heat oil in wok of large skillet. Add flour and roast until nicely golden,but not browned. Put water or stock in blender, add roasted flour and blend until smooth. Return mixture to wok. Add yeast, tamari and herbs. Cook over medium heat until thickened, stirring frequently. Reduce heat and simmer for 20 minutes, stirring occasionally. Gravy should be nicely thickened but not stiff. Add Lemon juice.
- Place vegetables in 1-1/2 quart casserole. cover with gravy (2-1/2 cups), reserving some extra to serve with the pie.
- For the topping, blend together whole wheat flour,cornmeal, baking powder and salt. In separate bowl combine egg, milk, oil and honey. Make a well in dry ingredients and add liquid, stirring until just combined.
- Carefully spread over vegetable mixture. Bake at 350°F for 30-35 minutes or just until topping is golden brown. reheat remaining gravy and serve with the pie.
Nutrition Facts : Calories 660.5, Fat 32.8, SaturatedFat 5.6, Cholesterol 61.4, Sodium 1599, Carbohydrate 79.6, Fiber 7.3, Sugar 5.2, Protein 16.1
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