Chana Recipe

Seasoned Chickpeas with Onions and Tomato

Make a hot pepper mixture by grinding together and setting aside:

1/2 jalapeño pepper

1/2 clove garlic, minced

1/4 inch fresh ginger, grated

pinch cumin seeds

Heat in a saucepan:

1 Tablespoon vegetable oil

tiny pinch hing

1/2 teaspoon cumin/mustard/sesame seed mixture

When the seeds pop, add and sauté until the onions are soft:

2 medium onions, diced

1 1/2 tomatoes, diced

the hot pepper mixture

1 Tablespoon tomato paste (opt.)

Add powdered spices and whole spices:

2 teaspoons cumin/coriander powder

1 teaspoon turmeric

1 teaspoon garam masala

1/4-1/2 teaspoon hot red pepper powder (opt.)

6 whole cloves

10 black peppers

2 inch cinnamon stick, broken into pieces

1 Tablespoon bay leaves

Then add:

1 3/4 cups cooked chickpeas (1 [19 oz.] can)

2/3 cup water

1 1/4 teaspoon salt

2 Tablespoons fresh coriander leaves (cilantro), chopped

Simmer for 10 minutes. Serve hot. You can crush a few chickpeas against the side of the pot with your spoon to thicken the sauce.

Pictures

More Indian Vegetarian Dals & Legumes

• Black-Eyed Pea Curry Recipe - Seasoned Black-Eyed Peas With Onions and Tomato
• Chana Recipe - Seasoned Chickpeas with Onions and Tomato
• Hot Chana Recipe - Chickpeas With Very Hot Spices
• Lentils with Scallions Recipe - Lentils with Scallions and Spices