Channa Masala (Chickpea Curry) recipe

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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

Nutrition Info

246.3 calories
carbohydrate: 42.6 g
cholesterol: : -
fat: 5.4 g
fiber: 8.3 g
protein: 8.5 g
saturatedFat: 0.7 g
servingSize: -
sodium: 1007.4 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 cups

Recipe Note

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!

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