This light version of a favorite curry dish from northern India is a delicious way to use fresh chickpeas. Serve Chana Masala with basmati rice and plain yogurt.
1 1/2 cups fresh chickpeas (garbanzo beans)
2 teaspoons olive oil
1 cup chopped onion
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/8 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon ground red pepper
3/4 cup organic vegetable broth (such as Swanson Certified Organic)
1/2 cup chopped seeded tomato
2 tablespoons chopped fresh cilantro
1/8 teaspoon garam masala
How to Make It
Sort and wash the chickpeas, and place in a large saucepan. Cover with water to 2 inches above chickpeas; bring to a boil. Cook for 5 minutes or until tender. Drain.
Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic to pan; cook 5 minutes, stirring occasionally. Stir in salt, cumin, and pepper; cook 1 minute. Add chickpeas, broth, and tomato; cook 5 minutes or until liquid almost evaporates. Remove from heat; stir in chopped cilantro and garam masala.
This was really good. I've been looking for a recipe that is similar to what I find in Indian restaurants. This was a little less saucy than my local Indian favorite, but probably healthier and had great flavor with the spices. I used can chick peas and doubled the recipe and served this as a main dish with basmati rice. I may add more tomatoes next time. Husband approved and even asked that I make it again.
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