Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light July 2007

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Recipe Summary

Yield:
4 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

146 calories; calories from fat 19%; fat 3.1g; saturated fat 0.3g; mono fat 1.7g; poly fat 0.3g; protein 5.9g; carbohydrates 23.1g; fiber 4.7g; iron 1.2mg; sodium 228mg; calcium 51mg.
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