Kabli chana (curried chickpeas)
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Mustard seeds |
| ++ (black or yellow) | ||
| 2 | eaches | Tb Olive oil |
| 1 | pinch | Crushed red chili flakes |
| ½ | cup | Minced shallots |
| 4 | cups | Cooked chickpeas |
| ½ | teaspoon | Turmeric |
| ½ | teaspoon | Cumin powder |
| ¼ | teaspoon | Ginger powder |
| 1 | pinch | Sea salt |
| ¼ | cup | Chopped fresh cilantro |
Directions
YIELD: 6 SERVINGS
Serve this hearty garbanzo bean dish with a salad and Indian flatbread. In a large saucepan, fry mustard seeds in oil until they begin to pop. Add chili and shallots and saute until shallots are soft. Add chickpeas, turmeric, cumin, ginger, salt and enough water to prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and serve. Per serving: 543 cal, 27 g prot, 89 mg sod, 84 g carb, 13 g fat, 0 mg chol, 94 mg calcium HINT: Serve over hot basmati rice.
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias
Submitted By SAM WARING On 5-27-95