Channa Masala (Chickpea Curry) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite! Ingredients:
2 tomatoes, diced |
1 onion, chopped |
1 (1 inch) piece fresh ginger, peeled and roughly chopped |
1 tablespoon rice flour |
1 tablespoon olive oil |
1 teaspoon cumin seeds |
2 (15 ounce) cans garbanzo beans, rinsed and drained |
1 teaspoon curry powder |
1 teaspoon salt |
1 teaspoon chopped fresh cilantro |
Directions:
1. Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
2. Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.
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