Writer. Cook. Chocolatier. Celebrationist.

This recipe is a version of the Indian chickpea dish Channa Masala.  Very tasty, healthy, and filling.photo (405)

  • 2 tablespoons olive oil
  • 1 onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 “ fresh peeled ginger, grated ( 1 teaspoon)
  • 1 small Serrano chili pepper, diced
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • ½ teaspoon of salt (or more- to taste)
  • 1 32oz. can diced tomatoes
  • 2 x 14.5 cans of chick peas, drained ( or 3 cups)
  • 2 tablespoons fresh lemon juice
  • ½ cup chopped parsley

 

  1. In a large frying pan over medium-high heat heat oil.  Add chopped onion, garlic, ginger,  and chili pepper, and sauté for 3-4 minutes, or until onion is translucent and garlic is golden brown.
  2. Mix in garam masala, cumin, curry powder, and salt ensuring the vegetables are evenly coated.
  3. Pour in diced tomatoes and let simmer for  4-5 minutes.  Stir in chick peas and fresh lemon juice.  Allow to simmer for approximately 15 minutes or until most of liquid evaporates.  Sprinkle with chopped parsley before serving on a bed of rice.
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Bissel (bis-sul)Yiddish: A bit, a little.
B'Tayavon (be-teya-von) Hebrew: Bon Appetit! Enjoy (in reference to a meal/dish)
Faux-sher Food (fo-shure) Rachelese: Kosher food in disguise. The minute Judy bit into the krab kake she was a fauxsher food fan.
Taim (tay-yim) Hebrew: yummy, delicious
Zetz (zets) Yiddish: smack