Kabli chana (curried chickpeas)

Yield: 1 servings

Measure Ingredient
1 teaspoon Mustard seeds
\N \N ++ (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


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

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