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Name: Chana Masaledar (Spicy Chick Peas)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 400 gram can tomatoes;; ; overnight in cold; ; water and drained; ; (12oz); 2 ts Salt; 4 Bay leaves; crumbled (4 to; 2 Green chillies; de-seeded if; 900 ml Hot water; (1 1/2 pints); 375 g Kabli chana; (chick-peas); 1 tb Cumin seeds; 2 Garlic cloves. sliced finely; 6 tb Vegetable oil; 50 g Fresh parsley; chopped (2oz)

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INGREDIENTS

1 400 gram can tomatoes;
; overnight in cold
; water and drained
; (12oz)
2 ts Salt
4 Bay leaves; crumbled (4 to
2 Green chillies; de-seeded if
900 ml Hot water; (1 1/2 pints)
375 g Kabli chana; (chick-peas)
1 tb Cumin seeds
2 Garlic cloves. sliced finely
6 tb Vegetable oil
50 g Fresh parsley; chopped (2oz)

Servings

INSTRUCTIONS

Heat 4 tablespoons of the oil in a saucepan over a medium heat and cook the bay leaves and cumin for 1-2 minutes, stirring continuously. Add the canned tomatoes with their juice, the chick-peas, whole chillies, salt and hot water. Bring to the boil and boil rapidly for 10 minutes, then reduce the heat, cover and simmer for 3-4 hours, until the pulses are tender. When the chick-peas are ready, heat the remaining oil in a small frying-pan over a medium-low heat and cook the garlic slices for about 5 minutes, until beginning to brown, stirring occasionally. Stir the garlic and parsley into the chick-peas. Cook for a further 10 minutes, then serve.

NOTES

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Chana Masaledar (Spicy Chick Peas)

1 400 gram can tomatoes;
 ; overnight in cold
 ; water and drained
 ; (12oz)
2 ts Salt
4 Bay leaves; crumbled (4 to
2 Green chillies; de-seeded if
900 ml Hot water; (1 1/2 pints)
375 g Kabli chana; (chick-peas)
1 tb Cumin seeds
2 Garlic cloves. sliced finely
6 tb Vegetable oil
50 g Fresh parsley; chopped (2oz)

Heat 4 tablespoons of the oil in a saucepan over a medium heat and  cook the bay leaves and cumin for 1-2 minutes, stirring continuously.    Add the canned tomatoes with their juice, the chick-peas, whole  chillies, salt and hot water.    Bring to the boil and boil rapidly for 10 minutes, then reduce the  heat, cover and simmer for 3-4 hours, until the pulses are tender.    When the chick-peas are ready, heat the remaining oil in a small  frying-pan over a medium-low heat and cook the garlic slices for  about 5 minutes, until beginning to brown, stirring occasionally.    Stir the garlic and parsley into the chick-peas. Cook for a further 10  minutes, then serve.

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Nutrition

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Serving Size: 1 Serving (83g)
Recipe Makes: 6 servings

Calories: 89
Calories from Fat: 84 (94%)

Amt Per Serving		% DV

	Total Fat 9.4g	13 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 5.9g
	Polyunsanturated Fat 2.6g
Cholesterol 0mg		0 %
Sodium 2.6mg		0 %
Potassium 44mg		1 %
Total Carbohydrate 1.8g		1 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 1.1g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 89

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