Chana Masala

Chana Masala

CategoryCuisineCooking MethodDiets,

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

1

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

2

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

3

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.

4

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

5

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

1

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

2

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

3

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.

4

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

5

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

Serves 2

Chana Masala