Spiced Chickpeas In Sauce - Chana Masala

Course : Curry
Serves: 1
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1 1/2 cups dried chickpeas -- (kabuli chana)
1 tablespoons oil or pam
1 teaspoon cumin seeds
1 teaspoon turmeric
1 dash asafetida
1/2 teaspoon red pepper -- (to 1 tsp)
1 teaspoon salt -- to taste
1 tablespoon shredded ginger -- (plus 2 tsp)
1 medium green chili -- minced
1 small tomato -- chopped
3 tablespoons lemon or lime juice
2 tablespoons cilantro

Preparation / Directions:

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 T. ginger, the chili, and the tomato. Bring to a boil. Cover and simmer for 1-1/2 - 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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