This vegetarian dish of Indian origin, is very healthy and tasty. In this recipe the chickpeas and the tomato sauce are cooked together with a mixture of spices, fresh ginger and onion. This spicy stew goes perfectly with some white rice or naan bread. You can find a great recipe for homemade naan bread right here on this website.
- 1 tsp cumin seeds
- 1 onion
- 1 piece of fresh ginger (about 5 cm)
- 2 garlic cloves
- 1 piece of fresh chili pepper
- 1 can of chickpeas
- 1 can of chopped tomatoes
- 1 tsp garam masala
- 0.5 tsp turmeric
- 1 tsp salt
- 2 tbsp olive oil
- 0.5 cup water
Instructions: Chana masala – chickpea vegetarian stew
In a large frying pan heat 2 tablespoons of olive oil. Add the cumin seeds and cook until they are fragrant for about 1 minute on medium-high heat.
Add diced onion and chopped chili pepper, chopped ginger and garlic and cook over medium heat stirring frequently until the onions have softened, about 6 minutes.
Stir in garam masala, turmeric and salt. Stir and cook for 1 minute over medium heat then add the water and stir well scraping up any browned bits from the bottom of the pan.
Add tomatoes and previously drained chickpeas. Bring to a simmer and then reduce the heat. Cover with lid and cook over medium flame for 20 minutes stirring occasionally.
If the stew is too watery remove the lid and continue to cook for another 5 minutes or until the sauce becomes more thick. Serve hot.
lot of love. B.