Chickpeas (also known as garbanzo beans) are very low in fat, high in dietary fibre and full of vitamins and minerals. They are also versatile – toss them in a salad, puree them for a pate or add them to stews.
In this version of chana masala, boiled chickpeas are cooked in some dry spices.
It is another one of my quick cooking recipes, even quicker if you are using canned chickpeas
- I like to have a bowl of spiced chickpeas on its own for dinner. Low in fat, high in yummy quota and a little goes a long way.
- Although Indian in taste, you can serve it as a side accompaniment to any dinner.
- If there are any leftovers, coarsely mash and add to a baguette, pita or ciabatta bread with some chopped cucumber, tomato, onion, iceberg lettuce and gherkins for a delicious sandwich.
- Serve as nibbles along with drinks.
1 cup boiled chickpeas (I used this method to soak my chickpeas before boiling)
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon amchur (dry mango powder)
1 teaspoon grated ginger (optional)
1 teaspoon asafoetida
Salt to taste
1 tablespoon oil
- Heat oil in a frying pan.
- When hot, turn down the heat and add the asafoetida followed by all the dry spices and salt.
- Mix well or 10-15 seconds.
- Add the boiled chickpeas, combine with the spices, cover and cook for 10 minutes.
- Turn off the burner and let it sit covered for 5 minutes before taking out of the frying pan.
serve with a wedge of lemon and some onion rings
- Garbanzo beans or chickpeas? (madhavivaidya.wordpress.com)
- Garbanzo Beans, your best friend (800medigap.com)
- Is hummus healthy? Four reasons to include this tasty dip in your diet (talesfromthelou.wordpress.com)