Spiced chickpeas in sauce - chana masala
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Dried chickpeas (kabuli |
| Chana) | ||
| 1 | dash | Oil or Pam |
| 1 | teaspoon | Cumin seeds |
| 1 | teaspoon | Turmeric |
| 1 | pinch | Asafetida |
| ½ | To 1 teaspoon red pepper | |
| 1 | each | Salt to taste |
| 1 | tablespoon | +_2_teaspoons shredded |
| Ginger | ||
| 1 | Green chili, minced | |
| 1 | small | Tomato, chopped |
| 3 | tablespoons | Lemon or lime juice |
| 2 | tablespoons | Cilantro |
Directions
Wash the chickpeas, and soak overnight. Drain. [Spray pam in a heated non-stick saucepan.] Add cumin, turmeric, asafetida, red pepper and salt. Stir until cumin seeds crackle. Add chickpeas and cover with water by two inches. Add 1 T. ginger, the chili, and the tomato.
Bring to a boil. Cover and simmer for 1-½ - 2 hours or until the chickpeas are tender. Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.
Posted by Sopchak to AOL.
From the recipe files of Sue Smith, SueSmith9@.... Formatted using 1⅘á