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Chana Masala


-1 cup Basmati rice

-4 cups chicken broth

-1 Tbsp vegetable oil

-1 large onion, minced

-3 cloves garlic, minced

-4 tsp grated fresh ginger

-1 jalapeno, minced

-1 Tbsp coriander (ground)

-3 Tbsp cumin

-1/2 tsp cayenne

-2 tsp tumeric

-1/2 tsp paprika

-2 tsp garam masala

-1 28 oz can crushed tomatoes

-1 28 oz can chickpeas, drained and rinsed

-juice of 2 lemons

-1 tsp sugar

salt and pepper to taste


-Using 2 cups of the chicken broth (instead of water), cook rice to package directions

-Chop onion, garlic, ginger and jalapeno. Set aside

-Grind coriander and combine with the other spices. Set aside

-Heat oil in a large skillet. Add onion, garlic, ginger and jalapeno and saute over medium until browned, about 5 minutes.

-Turn heat to medium-low and add spices to veggies. Cook for 2-3 minutes. Add tomatoes, the remaining 2 cups of chicken broth and chickpeas. Bring to a boil then turn heat to low and simmer uncovered for 30 minutes.

-After 30 minutes stir in salt, pepper, sugar and lemon juice. Cook for another minute or 2 and serve over rice!

Tags: Chana Masala, Indian food, cheap Indian food recipe, easy Indian food recipe, chickpeas


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