Chana Masala

imageWe are all cooking Indian for my dinner club tonight! We pick a country and each bring a main dish originating from there. The host provides drinks and dessert. It’s a lot of fun! Not only do we experiment and share new recipes but best of all, it is a great way to spend an evening catching up with friends. I don’t have a lot of experience cooking Indian food, but chana masala is one of my favourites when I go out. This recipe seemed like a good one for novices. It’s less oily than take out, and is quite tasty! I’m looking forward to see what everyone else brings!

3 tbsp (45 mL) olive oil
2 onions, chopped
6 cloves garlic, minced
2 tbsp (30 mL) grated fresh ginger
2 tsp (10 mL) chili powder
2 tsp (10 mL) ground coriander
2 tsp (10 mL) ground cumin
2 tsp (10 mL) garam masala
1/2 cup (125 mL) tomato paste
2 tsp (10 mL) packed brown sugar
1/4 tsp (1 mL) salt
2 cans (19 oz/540 mL each) chickpeas, drained and rinsed
2 tbsp (30 mL) lemon juice

In saucepan, heat oil over medium-high heat; cook onions, stirring occasionally, until softened, about 5 minutes.

Add garlic and ginger; cook for 1 minute. Stir in chili powder, coriander, cumin and garam masala; cook until fragrant, about 1 minute.

Stir in 1 cup water, tomato paste, brown sugar, salt and chickpeas, scraping up any browned bits. Reduce heat, cover and simmer until thickened slightly, about 15 minutes. Stir in lemon juice.

Makes 6 servings – 7 weight watchers points plus each
Source : Canadian Living Magazine: April 2012

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One response to this post.

  1. MMMMMMMMMMMMMMMMMMM!

    Reply

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