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Chana Masala (Spicy Chickpeas)
Ave. Rating is 4 (1 ratings) Add Your Comments and Ratings

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Popular throughout India but particularly in the north.

Serves: 4

Prep Time:
Cook Time:
Total Time:

North Indian Vegetarian Side Dish

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2 tbsp. vegetable oil
1 medium onion, chopped
1 clove garlic, minced
1 tbsp. curry powder
1 tbsp. tomato paste
1 15 oz can of chick peas, drained (reserve 3 tbsp. liquid)
1/2 tbsp. lemon juice
1/2 tsp. salt
Black pepper, to taste
Crushed red pepper, to taste


  1. Heat oil on medium-high heat. Saute onions until slightly browned, about 6-8 minutes.
  2. Reduce heat to medium and add garlic, curry, and tomato paste. Simmer about 2 minutes, stirring often.
  3. Add chick peas, liquid from chick peas, lemon juice, salt, and black pepper. Continue simmering for an additional 5 minutes, stirring occasionally.
  4. Lower heat to low, add red pepper and simmer until chickpeas are soft (about 15 minutes). Add more liquid from chickpeas as needed to keep from burning.
  5. Serve as a side dish or over a bed of rice.

Reader Comments

ElieC says...
Rating is

I also used more than 3 tbsp. of liquid from chickpeas. More like 6, but that's personal preference.
May 21, 2010 (report abuse)

ElieC says...
Rating is 4

This recipe came out very nicely. I only used a sprinkle of the crushed red pepper flakes and it was just the right balance.
May 19, 2010 (report abuse)



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