Ingredients with Measurements:
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon cayenne pepper
- 1 teaspoon salt
- 2 cans (15 ounces each) chickpeas, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes
- 1/2 cup water
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lemon juice
Special equipment needed: None
Step-by-step instructions:
1. Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and ginger and cook for another minute.
3. Add the cumin, coriander, turmeric, cayenne pepper, and salt. Cook for 1-2 minutes, stirring constantly.
4. Add the chickpeas, diced tomatoes, and water. Bring to a simmer and cook for 10-15 minutes, until the sauce has thickened.
5. Stir in the cilantro and lemon juice.
6. Serve hot with rice or naan bread.
10-15 minutes preparation time, 20-25 minutes cooking time
5. Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 27g
- Protein: 8g
- Fiber: 7g
Substitutions for ingredients:
- Canola oil or olive oil can be used instead of vegetable oil.
- Fresh tomatoes can be used instead of canned tomatoes.
- Fresh parsley can be used instead of cilantro.
Variations:
- Add diced potatoes or carrots for a heartier dish.
- Use different spices such as garam masala or curry powder for a different flavor.
- Add a can of coconut milk for a creamier dish.
Tips and tricks:
- Rinse the chickpeas well before using to remove excess sodium.
- Use fresh ginger for the best flavor.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a bowl with a sprinkle of fresh cilantro on top.
Garnishes:
- Fresh cilantro
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Roasted vegetables
- Steamed broccoli
- Cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more water to thin it out.
- If the dish is too spicy, add a dollop of plain yogurt to cool it down.
Food safety advice:
- Make sure to cook the chickpeas until they are heated through to avoid any risk of foodborne illness.
Food history:
- Chana Masala is a popular Indian dish made with chickpeas in a spicy tomato-based sauce.
Flavor profiles:
- Spicy, savory, and slightly tangy.
Serving suggestions:
- Serve hot with rice or naan bread.
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Region: Indian