Chickpea Salad Chana Rangeela Food

CHANA MASALA

Chana masala image

Serve this vegetarian Indian chickpea curry as a main meal or side dish. It's gluten-free, good for you and freezable so you can save any leftovers.

Provided by Elena Silcock

Categories Dinner, Lunch, Main course, Side dish

Time 50m

Number Of Ingredients 15

Ingredients

800g canned chickpeas or 720g jar giant chickpeas
3 onions, quartered
3 garlic cloves
5cm piece of ginger
2-3 green chillies, roughly chopped
1½ tbsp ghee
½ tsp ground coriander
½ tsp ground cumin
½ tsp chilli powder (Kashmiri if possible)
1 tsp turmeric
1 tsp garam masala
1 ½ tsp amchoor powder (optional)
3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes
1 lemon, juiced
½ small pack coriander leaves, to serve

Steps:

Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.

Nutrition Facts : Calories 140 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 6 grams protein, Sodium 0.1 milligram of sodium

CHICKPEA SALAD

Chickpea salad image

Use a touch of harissa to liven up a healthy chickpea salad. It takes just 10 minutes to whip up and makes an ideal side dish for slow-cooked Greek lamb

Provided by John Torode

Categories Side dish

Time 10m

Number Of Ingredients 8

Ingredients

400g can chickpeas, drained and rinsed
small pack coriander, roughly chopped
small pack parsley, roughly chopped
1 red onion, thinly sliced
2 large tomatoes, chopped
2 tbsp olive oil
2 tbsp harissa
1 lemon, juiced

Steps:

Mix all the ingredients together, mashing a little so the chickpeas are a bit rough round the edges - this helps absorb the dressing. (Can be made a day ahead and kept in the fridge.) Try it with slow-cooked Greek lamb and tzatziki sauce.

Nutrition Facts : Calories 123 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 4 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein

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