Chana Masala (Spiced Chickpeas in Sauce)

by Kathleen Morrison

Servings:

INGREDIENTS

1-1/2 cup dried chickpeas (kabuli chana)
1 dash oil or Pam
1 tsp. cumin seeds
1 tsp. turmeric
1 pinch asafetida
1/2 to 1 tsp. red pepper
Salt, to taste
1 tbsp. plus 2 tsp. shredded ginger
1 green chili, minced
1 sm. tomato, chopped
3 tbsp. lemon or lime juice
2 tbsp. cilantro

INSTRUCTIONS

Wash the chickpeas and soak overnight. Drain. Spray Pam in a heated non-stick saucepan. Add cumin, turmeric, asafetida, red pepper and salt. Stir until cumin seeds crackle. Add chickpeas and cover with water by two inches. Add 1 tbsp. ginger, the chili, and the tomato. Bring to a boil. Cover and simmer for 1-1/2 to 2 hours or until the chickpeas are tender. Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.

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