Curried Chickpeas (Kabli Chana) Recipe




Curried Chickpeas (Kabli Chana) Ingredients

1 tsp mustard seeds - (black or yellow)
2 tbsp olive oil
1 pinch crushed red chili flakes
1/2 cup minced shallots
4 cup cooked chickpeas
1/2 tsp turmeric
1/2 tsp cumin powder
1/4 tsp ginger powder
1 pinch sea salt
1/4 cup chopped fresh cilantro

A Recipe for
Curried Chickpeas (Kabli Chana)

 

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Herb Tip
Using Basil:
Only the leaves are used of the basil plant and available either fresh or dried. Basil adds a minty, clove-like flavor to sauces, salads and pesto. Basil is also a perfect compliment to tomatoes.


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This is a recipe for Curried Chickpeas (Kabli Chana) from the recipe cookbook of Recipes-to-go (Meal)


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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.




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Food Tip
To prevent insects from getting into the flour, add a bay leaf to the flour container or store it in the freezer.




Curried Chickpeas (Kabli Chana)

Cooking is like love. It should be entered into with abandon or not at all.

Harriet Van Horne






Curried Chickpeas (Kabli Chana) Directions

Serve this hearty garbanzo bean dish with a salad and Indian
flatbread.

DIRECTIONS: =========== In a large saucepan, fry mustard seeds in oil
until they begin to pop.

Add chili and shallots and saute until shallots are soft.

Add chickpeas, turmeric, cumin, ginger, salt and enough water to
prevent sticking. Simmer for 15 minutes, sprinkle with cilantro and
serve.

Per serving: 543 cal, 27 g prot, 89 mg sod, 84 g carb, 13 g fat, 0 mg
chol, 94 mg calcium

HINT: Serve over hot basmati rice.

Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias

Serves: 6

 

 

 

 

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Curried Chickpeas (Kabli Chana) Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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