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
VEGETARIAN CHANA MASALA WITH SPINACH
Steps:
- Gather the ingredients.
- In a large skillet or frying pan, sauté onions and garlic in olive oil until soft, about 3 to 5 minutes.
- Add chickpeas straight from the can, including all the water.
- Add lemon juice, curry powder, coriander powder, ground cumin, and garam masala. Simmer about 10 to 15 minutes, stirring occasionally, adding more water if needed until chickpeas are cooked and soft.
- Reduce the heat, add spinach and cover. Allow spinach to wilt for 2 to 4 minutes.
- Serve immediately and enjoy your chana masala. A dish like this should be served with either plain white rice, simple Indian basmati rice , Indian lemon rice, or quinoa . But another alternative is to serve it with warm Indian bread such as naan, roti, or chapati. Those are excellent for dipping into the mixture. Refrigerate any leftovers and enjoy them within three to five days. Chana masala is perfect for freezing and taking to the office for lunch later, so make a double batch if you'd like. It will retain the best quality in the freezer for three to six months and reheats easily in the microwave. Be sure to label the container with the date and contents. For a heartier chana masala, toss in some tofu with the chickpeas and serve over rice.
Nutrition Facts : Calories 406 kcal, Carbohydrate 48 g, Cholesterol 0 mg, Fiber 15 g, Protein 17 g, SaturatedFat 2 g, Sodium 526 mg, Sugar 8 g, Fat 19 g, ServingSize 3 servings, UnsaturatedFat 0 g
VEGETARIAN INDIAN ALOO CHANA MASALA
I created this vegetarian Indian dish a couple weeks ago, and my 13-year-old son and husband are addicted to it. It has already become a regular staple in our home. It is perfectly spicy with an amazing aroma and a touch of sweetness from the sweet potatoes. Serve over Indian basmati rice and enjoy the exotic flavors. We use unsalted pumpkin seeds or unsalted cashews for a delicious crunchy garnish.
Provided by Extropian
Categories World Cuisine Recipes Asian Indian
Time 10h5m
Yield 10
Number Of Ingredients 17
Steps:
- Soak garbanzo beans in water for 8 hours to overnight. Drain and rinse beans and transfer to a pot. Add vegetable broth and bring to a boil, about 5 minutes. Reduce heat and simmer for 1 hour. Drain and set beans aside.
- Place sweet potatoes and russet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Drain and set aside.
- Meanwhile, add tomatoes to a blender and process until pureed.
- Combine curry powder, cumin, garam masala, salt, and cayenne pepper in a small bowl, mixing well and adjusting spices as needed.
- Melt ghee in a large nonstick pan over medium-high heat. Add onion and cook until very browned with minimal stirring, about 10 minutes. Add bell pepper, garlic, and ginger and cook while stirring for 2 minutes more. Add spice mixture and cook, string constantly, until very fragrant, 2 more minutes.
- Add drained garbanzo beans, cooked sweet and russet potatoes, pureed tomatoes, and coconut milk to the onion mixture in the pan. Stir well and bring to a simmer, about 5 minutes. Cook until heated through, about 10 more minutes.
Nutrition Facts : Calories 321.3 calories, Carbohydrate 44.2 g, Cholesterol 6.6 mg, Fat 13.3 g, Fiber 9.7 g, Protein 9.5 g, SaturatedFat 9.3 g, Sodium 740.6 mg, Sugar 8.8 g
VEGETARIAN INDIAN-STYLE CHANA MASALA
Cook up this Vegetarian Chana Masala and serve as a dinner side. Enjoy the flavors of savory Indian chick peas, tomatoes, onion, spices and much more!
Provided by My Food and Family
Categories Home
Time 45m
Yield 3 servings, 1 cup each
Number Of Ingredients 11
Steps:
- Bring chickpeas, broth and dry seasonings to boil in medium saucepan on high heat; cover.
- Simmer on medium-low heat 30 min., stirring occasionally. Remove from heat.
- Stir in remaining ingredients.
Nutrition Facts : Calories 250, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 10 g, Sugar 0 g, Protein 11 g
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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