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India Chana Masala (Braised Chickpeas With Spicy Sauce)
3 tablespoons vegetable oil
2 teaspoons cumin seeds
1/4 teaspoon ajowan seeds (a thyme-flavored spice) or dried thyme
1 cup finely chopped onion
2 tablespoons grated fresh ginger
1 cup chopped tomato, peeled and seeded
2 tablespoons tomato paste
2 cups cooked or canned chickpeas, drained black pepper and coarse salt
Garnish:
1/4 cup finely chopped cilantro, leaves and tender stems
1/4 cup finely chopped onion
1 tablespoon chopped green chilies
Heat the oil in a large pan over medium heat. Add the cumin, ajowan, onion and ginger. Cook, stirring often, until the onion turns light brown, about 8 minutes. Add the tomato, tomato paste and chickpeas. Lower the heat and simmer, covered, for 15 minutes or until the flavors have blended and the sauce is very thick.
Sprinkle generously with black pepper and season with salt. Transfer to a warm dish and top with chopped fresh cilantro and onions. Pass the chilies on the side.
This dish may be made ahead and refrigerated for up to 4 days or frozen. Defrost thoroughly before reheating.
Serves 2.
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India Chana Masala (Braised Chickpeas With Spicy Sauce)
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Category: Recipes
Prep Time: Cook Time: Total Time:
India Chana Masala (Braised Chickpeas With Spicy Sauce)
3 tablespoons vegetable oil
2 teaspoons cumin seeds
1/4 teaspoon ajowan seeds (a thyme-flavored spice) or dried thyme
1 cup finely chopped onion
2 tablespoons grated fresh ginger
1 cup chopped tomato, peeled and seeded
2 tablespoons tomato paste
2 cups cooked or canned chickpeas, drained black pepper and coarse salt
Garnish:
1/4 cup finely chopped cilantro, leaves and tender stems
1/4 cup finely chopped onion
1 tablespoon chopped green chilies
Heat the oil in a large pan over medium heat. Add the cumin, ajowan, onion and ginger. Cook, stirring often, until the onion turns light brown, about 8 minutes. Add the tomato, tomato paste and chickpeas. Lower the heat and simmer, covered, for 15 minutes or until the flavors have blended and the sauce is very thick.
Sprinkle generously with black pepper and season with salt. Transfer to a warm dish and top with chopped fresh cilantro and onions. Pass the chilies on the side.
This dish may be made ahead and refrigerated for up to 4 days or frozen. Defrost thoroughly before reheating.
Serves 2.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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