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Chick peas are low in fat, high in protein and fibre. They are very cost effective and great to pair with spices. Chick pea masala is a very popular vegetarian dish in India.
Chickpeas/ Chana masala
Serves – 3 to 4
Preparation time – 10 minutes
Cooking time – 20 minutes
Canned chickpeas (rinsed and drained) – 3 cups
vegetable oil – 1 tsp
Onions – (chopped) 2 numbers
Garlic (chopped) – 2/3 cloves, Fresh ginger – small piece
Coriander powder – 1 tablespoon
Cumin powder – 1 tablespoon
Kashmiri chilli powder – ½ tablespoon
Turmeric powder – 1/2 teaspoon
Chopped tomatoes – 2 medium ones
Water – ½ cup
Ground roasted cumin seeds – 1 teaspoon
Amchoor powder (mango powder) – 1 tablespoon
Garam masala powder – 1 tablespoon
salt to taste
lemon juice – 2 tablespoon
- Heat oil in a pan.
- Add onions and garlic and sauté over a medium heat until browned. Add garlic and sauté for few minutes.
- Add the coriander, cumin, kashmiri chilli powder and turmeric. Add the tomatoes.
- Cook the tomatoes in the spices.
- Add chickpeas and a cup of water and simmer the fire.
- Add the roasted cumin, amchoor, garam masala, salt and lemon juice.
- Cook covered for another 10 minutes. Adjust the consistency by adding water.
- Your chick pea masala is ready to serve.