Dave Carroll’s spicy channa Recipe
Ingredients
- 1/4 cup (60 mL) vegetable oil
- 3 tbsp (45 mL) cumin seeds
- 2 tbsp (30 mL) minced garlic (about 6 large cloves)
- 1-1/2 tbsp (22 mL) each: garam masala, ground cumin
- 1 tsp (5 mL) salt
- Pinch pure chili powder
- 2 yellow onions, diced
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- 28-oz (796-mL) can diced tomatoes (don’t drain)
- Two 19-oz (540-mL) cans chickpeas, drained, rinsed
- Steamed rice (optional), for serving
Directions
- Heat oil in large saucepan over medium high. Add cumin seeds and garlic. Cook, stirring constantly, 2 minutes. Add garam masala, ground cumin, salt and chili powder. Cook, stirring constantly, 1 minute. Add onions; cover. Cook, stirring every minute, 3 minutes to soften. Add tomatoes with juices. Reduce heat to medium. Cover. Cook 5 minutes, stirring several times. Add chickpeas; stir well. Reduce heat to low; cover. Simmer 20 minutes.
- Serve over rice, if desired.
- Makes 6 servings.
- Star-tested by Jennifer Bain
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 97g | |
| Recipe makes 3 servings | |
| Calories 220 | |
| Calories from Fat 175 | 80% |
| Total Fat 19.86g | 25% |
| Saturated Fat 1.5g | 6% |
| Trans Fat 0.48g | |
| Cholesterol 0mg | 0% |
| Sodium 813mg | 34% |
| Potassium 227mg | 6% |
| Total Carbs 10.56g | 3% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.99g | 2% |
| Protein 2.15g | 3% |
