Category: Spices
Rating: 3.91
Servings: 1


1 1/2 cup dried chickpeas (kabuli
1 chana)
1 dash oil or pam
1 teaspoon cumin seeds
1 teaspoon turmeric
1 pinch asafetida
1/2 to 1 teaspoon red pepper
1 salt to taste
1 tablespoon +_2_teaspoons shredded
1 ginger
1 green chili, minced
1 small tomato, chopped
3 tablespoon lemon or lime juice
2 tablespoon cilantro

Directions: How to Cook Spiced Chickpeas In Sauce - Chana Masala

Wash the chickpeas, and soak overnight. Drain. [Spray pam in a heated non-stick saucepan.] Add cumin, turmeric, asafetida, red pepper and salt. Stir until cumin seeds crackle. Add chickpeas and cover with water by two inches. Add 1 T. ginger, the chili, and the tomato. Bring to a boil. Cover and simmer for 1-1/2 - 2 hours or until the chickpeas are tender. Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.

Posted by Sopchak to AOL.

From the recipe files of Sue Smith, Formatted using 1.80


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Recent comments and reviews for this recipe:

steph writes:


Posted on 09 Jun 2008, 07:09 ET

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