Chana Masala
Preparation time:
10 minutes
Cook time:
4-6 hours
Makes:
4-6 servings
Ingredients
2 540-mL cans chickpeas, rinsed and drained
400-mL can coconut milk
1 onion, finely chopped
2 tomatoes, chopped
1 jalapeno pepped, seeded and finely chopped
? cup chopped fresh cilantro
2-3 garlic cloves, crushed
2 tsp grated fresh ginger
2 tsp ground cumin
1 tsp chili powder
1 tsp garam masala 1 tsp ground turmeric (optional)
salt to taste
Directions
Combine all ingredients in a 4- to 6-quart slow cooker. Cover and cook on low for 4 to 6 hr or until bubbling and stew-like.
Tip
In place of the coconut milk, you can use 1½ cups chicken or vegetable stock.
Originally published in the Today?s Parent March + April 2017 issue. Photo by Erik Putz.
The post Chana Masala appeared first on Today's Parent.
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