Date: Mon, 18 Aug 1997 11:06:09 -0700
From: "Kathy Blain (kblain)" (email@example.com)
2 15.5 ounce cans low-salt garbanzo beans
1 tsp cumin (I didn't have the cumin seeds. Recipe calls for cumin
1 c onions
2 tsp ground corriander
1/8 tsp ground tumeric
1 tsp garam masala
1/2 tsp salt (optional)
2 tsp garlic, minced
2 tsp ginger, minced (grated finely)
1 cup water
3 tbsp tomato paste
1 15.5 ounce can tomato puree
1 tbsp lemon juice
1/4 tsp red chili powder (optional)
Rinse garbanzo beans in cold water and drain. In a saucepan, "fry"
cumin seeds (I skipped this step since I had powdered cumin). Add
onions, (cumin), and fry until they turn brown (translucent). Lower
heat and add coriander, tumeric, garam masala, salt, ginger, and garlic.
Mix and cook for 30 seconds, stirring all the time. Add 1 cup water,
tomato paste, and pureed tomatoes. Mix and bring to a boil. Add
garbanzo beans, lemon juice, and red chili powder. Mix well, cover and
cook over medium heat for 15 minutes, or until garbanzo beans are soft.
Stir occasionally. If the mixture gets too dry, add a little water.
Serve garnished with green chilies, onions, tomatoes or cilantro.
I left the garnish off and ate the mixture over rice. It was an
excellent chana masala. Flavorful and slightly spicy.
I found this recipe in the book "Indian Recipes for a Healthy Heart."