Chana Masala

Name: Chana Masala
Yield: 6
Cuisine: Indian
Ingredients: 2 tablespoons vegetable oil; 1 bay leaf; 2 medium-sized onions, finely chopped; 1 tablespoon finely chopped fresh ginger; 2 teaspoons chana masala spice powder, readily available in the Indian grocery store or online; 2 teaspoons ground coriander; 1 ½ teaspoons salt or to taste; 1 teaspoon ground cumin; 4 medium-sized tomatoes, finely chopped; 4 large whole cardamom pods; 1 teaspoon mango powder; 5 cups cooked chickpeas (3 15-ounce cans), rinsed and drained; lemon wedges; 1 medium-sized tomato, chopped; Chopped fresh cilantro or parsley leaves

CategoryHoliday Cooking, Sides and VegetablesCuisineIndianCooking MethodFeaturedDiets#gluten-free, #vegan

To highlight a special dinner, serve this easy rendition of Indian-style chickpeas with rice and plain yogurt (vegan or dairy).

Ingredients

2 tablespoons vegetable oil

1 bay leaf

2 medium-sized onions, finely chopped

1 tablespoon finely chopped fresh ginger

2 teaspoons chana masala spice powder, readily available in the Indian grocery store or online

2 teaspoons ground coriander

1 ½ teaspoons salt or to taste

1 teaspoon ground cumin

4 medium-sized tomatoes, finely chopped

4 large whole cardamom pods

1 teaspoon mango powder

5 cups cooked chickpeas (3 15-ounce cans), rinsed and drained

Garnish

lemon wedges

1 medium-sized tomato, chopped

Chopped fresh cilantro or parsley leaves

Instructions

In a heavy 3-quart saucepan, place vegetable oil, bay leaf, and onions. Sauté onions until golden.

Add ginger, sauté for 1 minute, and then add all dry spices, except cardamom and mango powder. Add tomato after 1 minute.

Remove cardamom seeds from pods and crush on a flat surface. Stir cardamom and mango powder into onions and tomatoes. Cook over low heat for 2 to 3 minutes.

Add chickpeas and continue cooking until chickpeas are hot, stirring occasionally.

Garnish with lemon wedges, chopped tomato and fresh cilantro or parsley leaves.

Serves 2

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Ingredients

2 tablespoons vegetable oil

1 bay leaf

2 medium-sized onions, finely chopped

1 tablespoon finely chopped fresh ginger

2 teaspoons chana masala spice powder, readily available in the Indian grocery store or online

2 teaspoons ground coriander

1 ½ teaspoons salt or to taste

1 teaspoon ground cumin

4 medium-sized tomatoes, finely chopped

4 large whole cardamom pods

1 teaspoon mango powder

5 cups cooked chickpeas (3 15-ounce cans), rinsed and drained

Garnish

lemon wedges

1 medium-sized tomato, chopped

Chopped fresh cilantro or parsley leaves

Directions

In a heavy 3-quart saucepan, place vegetable oil, bay leaf, and onions. Sauté onions until golden.

Add ginger, sauté for 1 minute, and then add all dry spices, except cardamom and mango powder. Add tomato after 1 minute.

Remove cardamom seeds from pods and crush on a flat surface. Stir cardamom and mango powder into onions and tomatoes. Cook over low heat for 2 to 3 minutes.

Add chickpeas and continue cooking until chickpeas are hot, stirring occasionally.

Garnish with lemon wedges, chopped tomato and fresh cilantro or parsley leaves.

Serves 2

Chana Masala

Ingredients Directions

Chana Masala