Spiced Chickpeas In Sauce - Chana Masala

Recipe Ingredients

1 1/2 cups	355ml	Dried chickpeas - (kabuli chana)
		Oil or pam
1 teaspoon	5ml	Cumin seeds
1 teaspoon	5ml	Turmeric
1		Asafetida
1/2 teaspoon	2.5ml	Red pepper - (to 1 tsp)
1		Salt - to taste
1 tablespoon	15ml	Shredded ginger - (plus 2 tsp)
1		Green chili - minced
1		Tomato - chopped (small)
3 tablespoons	45ml	Lemon or lime juice
2 tablespoons	30ml	Cilantro

Recipe Instructions

Wash the chickpeas, and soak overnight. Drain. Spray Pam in a heated non-stick saucepan. Add cumin, turmeric, asafetida, red pepper and salt. Stir until cumin seeds crackle. Add chickpeas and cover with water by two inches. Add 1 T. ginger, the chili, and the tomato. Bring to a boil. Cover and simmer for 1-1/2 - 2 hours or until the chickpeas are tender. Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.

Source:
Bon Appetit - March 1997

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