Email to Chris Williams      

Recipe Categories: CVC's HOME PAGEAPPETIZERS APPETIZERS-DIPS APPETIZERS-GUACAMOLE APPETIZERS-PATES APPETIZERS-SPREADS BBQ BEANS BEVERAGES BEVERAGES-JUICES BEVERAGES-MILK BEVERAGES-SHAKESandSMOOTHIES BEVERAGES-TEAS BREAD BREADS-BISCUITS BREADS-MUFFINS BREADS-ROLLS BREAKFAST BURGERSandPATTIES CAKES CANDY CASSEROLES CEREAL CHEESES CHILI CONDIMENTS CONDIMENTS-MAYONNAISES COOKIES CRACKERS CREAMS CREAMS-SOUR CREAMS-WHIPPED CROCKPOT CURRY DESSERTS DESSERTS-BARS DESSERTS-CRISPSandTORTS DESSERTS-SNACKS DRESSINGS ENTREE ETHNIC ETHNIC-MEXICAN FROSTING FRUIT FUDGEandBROWNIES GRAINS GRAVY GRILLEDorBBQ HUMMUS ICECREAMS JamsJelliesButtersMarmalades MISC MISC-MEDICATIONS NOG NUTS PANCAKESandWAFFLES PASTA PIESandCRUSTS PIZZA PRESSURECOOKER PUDDINGS RICE SALADS SALSAS SANDWICHES SANDWICHES-WRAPS SAUCES SEASONINGS SIDEDISH SOUPSandSTEWS SOUPSandSTEWS-DRY STIRFRY SYRUP TIPS TOFU VEGEMEATS VEGETABLES VEGETABLES-ASPARAGUS VEGETABLES-KOHLRABI

Chana Masala (Curried Chickpeas)




Source of Recipe


compassionate cooks


Recipe Introduction


This wonderful dish is bursting with flavor and the spicing can be
adjusted to one�s taste. Dried chickpeas are about 20% protein, while 1
cup of cooked chickpeas provides 15 grams of protein (30% the RDA for an
adult). Chickpeas are also relatively rich in lecithin and potassium.
Historically, the Arabs and Greeks have credited chickpeas with
aphrodisiac qualities and increased potency while the Indians have
attributed astringent properties to the pulse.


List of Ingredients




2 cups dried chickpeas (garbanzo beans) � or 4 cups cooked chickpeas
3 large onions, finely chopped (or processed with an S-blade in a food
processor)
1 large tomato
1 small can (4 ounces) tomato paste
2 tsp. cumin seeds
1 Tbsp. ginger, finely minced
2 Tbsp. ground coriander
2 Tbsp. ground cumin
1 Tbsp. ground chili powder
1 1/2 Tbsp. dried mango powder
2 Tbsp. garam masala
1 tsp. black pepper
4 Tbsp oil (canola or olive)
salt, to taste
Optional: for garnish, chopped tomato, onion, cilantro
Optional: 3 medium-sized potatoes, cubed & steamed

Recipe



1. If using dried chickpeas, soak the chickpeas in 5 to 6 cups of water
for at least six hours, or overnight. You may add 1 tsp. baking soda to
the water to encourage the chickpeas to swell up even further, but the
following day, you must take care to rinse the chickpeas very well to
remove any lingering taste from the baking soda. After soaking, discard
soaking water, rinse chickpeas well, and add enough water so that
chickpeas are submerged under two additional inches of water. Cook in
pressure cooker on medium heat for 20 minutes, or cook in a regular pot
(bring to a boil, cover & simmer for 1.5 hours).
2. Heat oil in a large saucepan and add cumin seeds. Stir until cumin
seeds begin to crackle. Add ground spices and stir for 30 seconds. Add
the onion and fresh ginger and continue to stir until the onions turn
golden-brown. Add the tomato paste and one fresh chopped tomato. Cook
for 4 or 5 minutes.
3. Mash one cup of the boiled chickpeas and add to the onion-tomato
mixture. Stir well. Add the remaining boiled chickpeas, and cook for 5
to 6 minutes to achieve a nice consistency. You may add some of the
chickpea water (or just plain water) to vary the thickness or thinness
of the curry. Add the steamed potatoes if you wish, and salt to taste.
4. Garnish with chopped fresh onions, fresh tomatoes, and fresh
cilantro.