Food-nepal.com - Nepali Chana (Spicy Chickpeas)

2 cups cooked chickpeas or canned chickpeas
3/4 cup onions (diced)
2/3 cup tomatoes (diced)
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon turmeric
1/2 teaspoon garlic paste
1/3 teaspoon ginger paste
1 tablespoon oil
Salt to taste

Optional
A pinch of Hing
few cloves
1/2 teaspoon hot red chili powder (alter according to taste)
1/4 teaspoon black peppers
1/2 tablespoon cinnamon powder
2 bay leaves

Garnish
Few leaves fresh cilantro leaves (chopped)

Preparation

1	Heat oil with hing.
2	When oil is slightly hot add onions, tomato and all the spices. Sauté until onions turn light brown.
3	Add chickpeas, water and salt . (Set aside few chickpeas and mash them and add to the pot to give thicker soup)
4	Simmer it for 15 to 20 minutes under low heat the pot with your spoon to thicken the sauce.
5	Sprinkle with Cilantro. Serve hot with Puris (or rice or Roti.)

Number of Servings:

Tip for Thick Chana Gravy:

Add few peaces of mashed potato to give the thick consistency to Chana gravy.Add few peaces of mashed potato to give the thick consistency to Chana gravy.

Nutritional Analysis (Per Serving)

Calories		Calories from fat
Cholesterol		Fat

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