I Love You Indian Chickpea Stew |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 2 |
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This chana punjabi is more delicious than you can imagine!,i love it so much and everybody for whom i ever cooked it loves it to...and it barely costs a thing, remember this only serves two, so must make more more more:)) there will never be leftovers. Read more ... Ingredients:
1 tablespoon canola oil or other vegetable oil |
1 medium onion, chopped |
2 teaspoons minced garlic |
1 teaspoon minced ginger |
1 small chili, chopped or 1 jalapeño, seeded and chopped |
2 large tomatoes, chopped or a 14-ounce can of diced tomatoes, drained |
1 1/2 teaspoons paprika |
1 teaspoon salt |
1 teaspoon ground coriander |
1/2 teaspoon garam masala |
1/4 teaspoon turmeric |
1 teaspoon freshly squeezed lemon juice |
2 15-ounce cans chickpeas, drained |
2 tablespoons minced cilantro |
Directions:
1. 1. In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat
2. 2. Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
3. 3. Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency.
4. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired
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