Curry Chana (chickpeas) with Tomatoes

*This website may be compensated for linking to other sites or for sales of products we link to.*

Curry Chana and tomatoes

The main advantage for me growing up in Trinidad and Tobago was having the opportunity to experience what it is to be a part of a multicultural society. Where the cultures have cross pollinated and become totally integrated into our everyday lives. The East Indian aspect of curry everything cannot be ignored.


Honestly, I think I bleed curry. It is an integral part of the food we eat and I am not sure what I would do if there was no curry around. Lol. We curry mango, chicken, fish, vegetables. I think once it's edible it can be curried.

Curry Chana and tomatoes

This week I attempted to go meatless and opted to do some curry chana also known as chickpeas or garbanzo beans. Chana is said to be a great protein replacement and it is extremely easy to prepare. Especially since you can get it in a tin meaning it's semi cooked, and you don't have to worry about soaking the peas which most times have to be done over night.

This dish can be eaten with many options: white rice, naan, baked sweet potato, roti


____________________________________________

Curried Chana with Tomatoes

HomeMadeZagat
Published 03/18/2015
An easy curry chana (chickpeas) with tomato recipe

Ingredients

    Curried Chana with tomatoes
  • 1 can chickpeas (drained and rinsed)
  • 1 can Tomatoes (unflavored)
  • 1 medium onion
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon fresh garlic (thinly sliced)
  • Black pepper & Salt to taste
  • 1 Green onion (chopped)
  • 1/2 teaspoon Gram Marsala
  • 1 tablespoon Curry
  • 1 tablespoon Oil
  • 1/2 cup finely chopped parsley

Instructions

  1. Heat pan on medium heat
  2. Add oil
  3. Add onion, garlic, ginger and cook till onions become translucent (2 mins)
  4. Add curry to pot and stir to ensure that curry does not stick. (2 mins)
  5. Add chickpeas stirring to ensuring that it gets evenly coated
  6. Add can of tomatoes and stir.
  7. Stirring till pea and tomato comes to a boil. Lo
  8. Lower temperature and ensure that peas is heated through. Keep an eye out to ensure that liquid does not dry out. Season with salt and pepper as needed
  9. Add chopped parsley and Marsala. Stir and serve
Yield: 2 servings
Prep Time: 00 hrs. 05 mins.
Cook time: 00 hrs. 10 mins.
Total time: 15 mins.
Tags: chickpeas, curry channa, pease
© Home Made Zagat. Design by MangoBlogs.