Indian Channa Masala with chickpeas and tomatoes

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Name: Channa Masala
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tablespoons Olive oil or butter; 1 Onion chopped; 1 Green pepper chopped; 1 clove Garlic minced; 1 tablespoon Coriander; 2 teaspoon Cumin; 1/2 teaspoon Cayenne pepper; 1 teaspoon Turmeric; 3 Tomatoes chopped; 1 cup Chicken Stock; 2 cans (15 ounce) chickpeas drained and washed; 2 teaspoon Paprika; 1 teaspoon garam masala; 1 teaspoon Kosher Salt; 1/2 Lemon juice of; 1 Green jalapeno pepper stemmed, seeded, and chopped; 1 teaspoon Ginger grated; 1 can Tomatoes diced

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INGREDIENTS

2 tablespoons Olive oil or butter
1 Onion ; chopped
1 Green pepper ; chopped
1 clove Garlic ; minced
1 tablespoon Coriander
2 teaspoon Cumin
1/2 teaspoon Cayenne pepper
1 teaspoon Turmeric
3 Tomatoes ; chopped
1 cup Chicken Stock
2 cans (15 ounce) chickpeas ; drained and washed
2 teaspoon Paprika
1 teaspoon garam masala
1 teaspoon Kosher Salt
1/2 Lemon ; juice of
1 Green jalapeno pepper ; stemmed, seeded, and chopped
1 teaspoon Ginger ; grated
1 can Tomatoes ; diced

Servings

INSTRUCTIONS

Toss butter or olive oil in skillet over medium heat. When hot, add the onion and cook until soft and beginning to brown, about 5 minutes. Add green pepper and cook about 5 more minutes. Add the garlic and cook for another minute.

Add the coriander, cumin, and turmeric. Still until combined and cook for 30 seconds or until very fragrant.

Stir in the tomoatoes. Cook for 5 minutes, stirring occasionally.

Stir in the chickpeas and add the chicken stock. Stir until combined, and then bring the mixture to a boil. Reduce heat to a simmer. Add the paprika, garam masala, salt, and lemon juice. Cover and cook at a simmer for 10 minutes.

Sprinkle in the cayenne pepper, ginger, and jalapeno. Cook for another 30 seconds. Season with salt if needed.

NOTES

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Channa Masala

2 tablespoons Olive oil or butter
1 Onion chopped
1 Green pepper chopped
1 clove Garlic minced
1 tablespoon Coriander
2 teaspoon Cumin
1/2 teaspoon Cayenne pepper
1 teaspoon Turmeric
3 Tomatoes chopped
1 cup Chicken Stock
2 cans (15 ounce) chickpeas drained and washed
2 teaspoon Paprika
1 teaspoon garam masala
1 teaspoon Kosher Salt
1/2 Lemon juice of
1 Green jalapeno pepper stemmed, seeded, and chopped
1 teaspoon Ginger grated
1 can Tomatoes diced

Toss butter or olive oil in skillet over medium heat.  When hot, add the onion and cook until soft and beginning to brown, about 5 minutes.  Add green pepper and cook about 5 more minutes.  Add the garlic and cook for another minute.

Add the coriander, cumin, and turmeric.  Still until combined and cook for 30 seconds or until very fragrant.

Stir in the tomoatoes.  Cook for 5 minutes, stirring occasionally.

Stir in the chickpeas and add the chicken stock.  Stir until combined, and then bring the mixture to a boil.  Reduce heat to a simmer.  Add the paprika, garam masala, salt, and lemon juice.  Cover and cook at a simmer for 10 minutes.

Sprinkle in the cayenne pepper, ginger, and jalapeno.  Cook for another 30 seconds.  Season with salt if needed.

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Nutrition

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Serving Size: 1 Serving (349g)
Recipe Makes: 4 Servings

Calories: 192
Calories from Fat: 98 (51%)

Amt Per Serving		% DV

	Total Fat 10.9g	15 %
	Saturated Fat 1.6g	8 %
	Monounsaturated Fat 7.2g
	Polyunsanturated Fat 1.6g
Cholesterol 3.6mg		1 %
Sodium 481.3mg		17 %
Potassium 769.9mg		20 %
Total Carbohydrate 22.6g		7 %
	Dietary Fiber 8.1g	32 %
	Sugars, other 14.5g
Protein 6.8g		10 %
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: 192

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