Chana Masala
Recipe: #35153
June 26, 2020
Categories: Side Dishes, Beans, Chickpeas/Garbanzo, 5-Minute Prep, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy Vegan, Vegetarian, Fresh Tomatoes, more
"Recipe source: Cooking Light (July 2007) Northern India This uses fresh chickpeas or garbanzo beans."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (194.9 g)
- Calories 69.3
- Total Fat - 2.6 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 264.3 mg
- Total Carbohydrate - 11.2 g
- Dietary Fiber - 3.4 g
- Sugars - 4.9 g
- Protein - 2.1 g
- Calcium - 41.7 mg
- Iron - 1.3 mg
- Vitamin C - 13.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sort and wash chickpeas and then place them in a saucepan covered with water (water level should be 2 inches above the chickpeas) and bring to a boil. Cook for 5 minutes or until tender; drain.
Step 2
In a large skillet het the oil over medium heat and then add the next 3 ingredients (-garlic) and cook for 5 minutes, stirring occasionally. Stir in the next three ingredients (-pepper) and cook for another minute. Stir in chickpeas, broth and tomato and continue cooking for 5 minutes or until liquid evaporates. Remove from heat and stir in cilantro and the garam masala.
Tips
No special items needed.
2 Reviews
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