Print Options:

Chana Masala

Yield1 Serving

To highlight a special dinner, serve this easy rendition of Indian-style chickpeas with rice and plain nondairy yogurt.

Chana Masala

 1 bay leaf
 2 medium-sized onions, finely chopped
 2 tablespoons vegetable oil
 4 medium-sized tomatoes, finely chopped
 1 tablespoon finely chopped fresh ginger
 4 large whole cardamom pods
 1 ½ teaspoons salt or to taste
 2 teaspoons ground cumin
 1 ½ teaspoons chana masala spice powder, readily available in the Indian grocery store or online
 5 cups cooked chickpeas (3 15-ounce cans), rinsed and drained
 4 teaspoons lemon juice
Garnish
 1 medium-sized tomato, chopped
 Chopped fresh coriander or parsley leaves
 Note: The Spanish term for fresh coriander is cilantro.
1

In a heavy 3-quart saucepan, place vegetable oil, bay leaf, and onions. Sauté onions until golden.

2

Add tomatoes and ginger and cook until tomatoes are soft.

3

Remove cardamom seeds from pods and crush on a flat surface. Stir cardamom and remaining spices into onions and tomatoes. Cook over low heat for 2 to 3 minutes.

4

Add chickpeas and continue cooking until chickpeas are hot, stirring occasionally.

5

Stir in lemon juice just before serving. Garnish with chopped tomato and fresh coriander or parsley leaves.