Cous Cous to the Indian
97 recipes
chana masala
ingredients
servings
6
Extra virgin olive oil
2 spoons
Onions
1 unit
Garlic
3 wedges
Serrano pepper
5 grams
Ginger
1 spoon
Curry powder
3 spoons
Precooked chickpeas
750 grams
Parsley
1/2 cup
Coriander
1/2 cup
Salt
1 teaspoon
Pepper
1 teaspoon
Basmati rice
500 grams
second courses from India
chana masala
chana masala
ready in
35 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The chana masala is a stew of chickpeas originating in India, in particular it is a dish from the Punjab region, between India and Pakistan, widespread throughout southern Asia. The main ingredient of the dish is chickpeas, but also onions, chopped tomatoes, turmeric, coriander seeds, garlic, chilli, ginger, dried mango powder, crushed pomegranate seeds and garam masala. The result is a slightly moist and spicy dish, with a slight sour note given by citrus fruit.
preparation
step 1
Heat a large pan with a thick bottom on medium-high heat, pour the oil and rotate it to cover the bottom well. Add the onion and let it cook, stirring frequently, for 6-8 minutes or until it has darkened well.
step 2
Add the garlic, the serrano pepper, the ginger and the curry and cook everything, stirring constantly, for 1-2 minutes until the garlic has softened. Add the tomatoes with the preserving liquid, the chickpeas, 3 tablespoons parsley, 2 tablespoons of coriander, salt and pepper
step 3
Cover the pan and bring to a boil. Lower the heat and let it simmer for 10 minutes. Remove the lid and let it simmer again for 10-15 minutes, until the mixture has thickened. Meanwhile prepare the basmati rice to accompany.
step 4
(for the recipe go to ioveggie.it).
step 5
When serving, place a few tablespoons of basmati rice in each dish and season it generously with the chana masala. Finally, garnish each dish with a sprinkling of parsley and coriander.
