Masala Spiced Chickpeas Recipes

MASALA-SPICED CHICKPEAS

Steps:

• To make masala, mix spices until blended and set aside.
• Heat oil over med-high heat. Add onions and saute until light brown, 8-10minutes. Add masala; stir 1 minute or until spices are fragrant.
• Stir in chickpeaks, pepper, salt and 1 T. water. Cook over medium heat, stirring constantly for 7 minutes or until the first few chickpeas begin to split. It it becomes dry, add some water. Only add 1 T. at a time. It should be moist but not saucy.
• Remove from heat. Stir in lemon juice and garnish with cilantro.
• This would be so great scooped up in poori.

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

MASALA-SPICED CHICKPEAS

Steps:

• To make masala: Mix spices in a small cup until blended. Set aside.
• To make chickpeas: Heat oil in a nonstick frying pan over medium-high heat. Add onions and sauté until light brown, 8 to 10 minutes. Add masala; stir 1 minute, or until spices become fragrant.
• Stir in chickpeas, pepper, salt, and 1 tablespoon water. Cook over medium heat, stirring constantly, 7 minutes, or until the first few chickpeas begin to split. If mixture becomes dry, add additional water, 1 tablespoon at a time; curry should be moist but not saucy.
• Remove from heat, and stir in lemon juice. Garnish with chopped cilantro.

CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH

Steps:

• In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
• Add chickpeas straight from the can, including all the water.
• Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
• Reduce heat, add spinach and cover.
• Allow spinach to wilt for 2-4 minutes.
• Serve immediately.

EASY CHANA MASALA (SPICY CHICKPEA STEW)

Steps:

• Heat the oil in a large pan over medium heat. Add the red onion with a pinch of the salt and cook until translucent, around 5 minutes.
• Add the ginger, garlic and serrano pepper cook 30 seconds or until fragrant.
• Add the spices (cumin, coriander, cayenne pepper, turmeric and garam masala); cook an additional minute.
• Add the tomatoes cook 1 minute.
• Raise heat to medium high. Add the chickpeas. Bring to a full simmer. Reduce heat to medium-low to a gentle simmer and cook until the chickpeas are soft. 20-25 minutes.
• Serve over prepared rice. Garnish with chopped fresh cilantro if desired.