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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This light version of a favorite curry dish from northern India is a delicious way to use fresh chickpeas. Serve Chana Masala with basmati rice and plain yogurt. Ingredients:
1 1/2 cups fresh chickpeas (garbanzo beans) |
2 teaspoons olive oil |
1 cup chopped onion |
1 tablespoon minced peeled fresh ginger |
1 garlic clove, minced |
1/8 teaspoon salt |
1/8 teaspoon ground cumin |
1/8 teaspoon ground red pepper |
3/4 cup organic vegetable broth (such as swanson certified organic) |
1/2 cup chopped seeded tomato |
2 tablespoons chopped fresh cilantro |
1/8 teaspoon garam masala |
Directions:
1. Sort and wash the chickpeas, and place in a large saucepan. Cover with water to 2 inches above chickpeas; bring to a boil. Cook for 5 minutes or until tender. Drain.
2. Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic to pan; cook 5 minutes, stirring occasionally. Stir in salt, cumin, and pepper; cook 1 minute. Add chickpeas, broth, and tomato; cook 5 minutes or until liquid almost evaporates. Remove from heat; stir in chopped cilantro and garam masala.
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