Ingredients with Measurements:
- 2 cups of dried chickpeas, soaked overnight
- 2 tablespoons of vegetable oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon of grated ginger
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of turmeric powder
- 1/2 teaspoon of cayenne pepper
- 1 teaspoon of garam masala
- 1 teaspoon of salt
- 2 cups of water
- 1/4 cup of chopped fresh cilantro
- 1 lemon, cut into wedges
Special equipment needed:
- Pressure cooker or large pot with lid
- Blender or food processor
Step-by-step instructions:
1. Drain and rinse the soaked chickpeas. Set aside.
2. Heat the oil in a pressure cooker or large pot over medium heat.
3. Add the onion and cook until softened, about 5 minutes.
4. Add the garlic and ginger and cook for another minute.
5. Add the cumin, coriander, turmeric, cayenne pepper, garam masala, and salt. Stir to combine.
6. Add the chickpeas and water. Stir to combine.
7. If using a pressure cooker, close the lid and cook on high pressure for 25 minutes. If using a pot, cover and simmer for 1 hour or until the chickpeas are tender.
8. Once the chickpeas are cooked, remove from heat and let cool slightly.
9. Transfer half of the chickpeas and liquid to a blender or food processor and blend until smooth.
10. Return the blended mixture to the pot with the remaining chickpeas and liquid. Stir to combine.
11. Heat the chana masala over medium heat until heated through.
12. Serve hot with chopped cilantro and lemon wedges on top.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes in a pressure cooker or 1 hour in a pot
Temperature:
- Medium heat for cooking
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 300
- Fat: 8g
- Carbohydrates: 45g
- Protein: 14g
- Fiber: 12g
Substitutions for ingredients:
- Vegetable oil can be substituted with any neutral-tasting oil.
- Fresh cilantro can be substituted with fresh parsley.
- Lemon wedges can be substituted with lime wedges.
Variations:
- Add diced tomatoes or tomato sauce for a richer flavor.
- Add diced potatoes or carrots for a heartier dish.
- Add spinach or kale for extra nutrition.
Tips and tricks:
- Soaking the chickpeas overnight will reduce cooking time and make them easier to digest.
- If using a pressure cooker, make sure to release the pressure before opening the lid.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftover chana masala in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
- Reheat chana masala in a pot over medium heat until heated through.
Presentation ideas:
- Serve chana masala in a bowl with a sprinkle of chopped cilantro on top.
Garnishes:
- Chopped cilantro and lemon wedges
Pairings:
- Serve with basmati rice or naan bread.
Suggested side dishes:
- Cucumber raita or mixed vegetable salad.
Troubleshooting advice:
- If the chickpeas are not tender enough, cook for an additional 10-15 minutes.
Food safety advice:
- Make sure to soak the chickpeas overnight to reduce cooking time and ensure they are fully cooked.
Food history:
- Chana masala is a popular vegetarian dish from India, made with chickpeas and a blend of spices.
Flavor profiles:
- Spicy, savory, and aromatic.
Serving suggestions:
- Serve hot with basmati rice or naan bread.
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Region: Indian