|
Chana Masala
From: Mary Jane
Kelly
I don't know how authentic this is, but I whipped it up last night.
It tasted great to me.
- 2 T vegetable oil
- 1 medium onion, chopped
- 1 large clove of garlic, minced
- 1 T curry
- 1 T tomato paste (I used ketchup, how embarassing :)
- 15 oz can of chick peas drained, reserving 3 T liquid
- 1/2 T lemon juice
- 1/2 t salt
- fresh black pepper
- crushed red pepper, optional to taste
- 1 T margarine
Heat oil on medium high heat.
Fry onions until slightly browned.
Reduce heat to medium.
Add garlic, curry, and paste.
Stir and simmer about 2 minutes.
Add chick peas, liquid, lemon juice, salt, and black pepper.
Simmer 5-6 minutes, stirring occasionally.
Add red pepper to taste.
Add margarine, stirring through to melt it.
Stir and simmer for 5 minutes more or until peas are softened and
dish is hot.
Serve over rice. |
