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| Chef | |
| Submitted | March 7th 2010 |
| Cuisine | Indian |
| Category | Main Course |
| Level | Intermediate |
| Servings | 3 |
| Rating |
Ingredients
1 can (15oz) chickpeas
3 TBS oil
1 tsp cumin seeds
1 large tomato
1 tsp ginger paste (or 1 TBS chopped ginger)
1 tsp chopped green chilies
2 tsp coriander powder
1/2 tsp tumeric
1/2 tsp red chili powder
1 tsp salt (or less)
1/4 tsp garam masala
1 tsp chopped cilantro
Mouthwatering chickpea dish, very flavorful and easy to make.
See http://www.manjulaskitchen.com/2007/01/28/chola-chana-masala/ for original and helpful video.
Directions
Drain & wash chickpeas.
Chop tomato, & puree with green chilies and ginger
Heat oil in saucepan. Check if hot enough by adding 1 cumin seed; should crack right away.
Add cumin seeds. (Original calls for adding garam flour after crack & stir-frying for 1 minute; I've done without)
Add tomato puree and all other spices except garam masala, cook for about 4 minutes. Should "leave oil" and reduce in size by about 1/2.
Add chickpeas and water (enough to cover), cover, simmer/boil for 7-8 minutes.
Smush some of the chickpeas in the pot, add garam masala & cilantro, let cook about 1 minute.
Garnish with cilantro and tomato slices if desired.
Chop tomato, & puree with green chilies and ginger
Heat oil in saucepan. Check if hot enough by adding 1 cumin seed; should crack right away.
Add cumin seeds. (Original calls for adding garam flour after crack & stir-frying for 1 minute; I've done without)
Add tomato puree and all other spices except garam masala, cook for about 4 minutes. Should "leave oil" and reduce in size by about 1/2.
Add chickpeas and water (enough to cover), cover, simmer/boil for 7-8 minutes.
Smush some of the chickpeas in the pot, add garam masala & cilantro, let cook about 1 minute.
Garnish with cilantro and tomato slices if desired.
Citation: http://www.manjulaskitchen.com/2007/01/28/chola-chana-masala/