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"It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat."--Robert Fuoss

Chickpea Masala Recipe

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This recipe for Chickpea Masala is from The HARRIS/OVERBY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp vegetable oil
4 cloves garlic, minced
½ c. onion, chopped
1 tbsp minced fresh ginger root
1/8 tsp garam masala
2 tsp channa masala spice mix
1 large tomato, chopped
1 ½ c. water
2 (15.5 oz) cans garbanzo beans, drained and rinsed
Salt to taste
Directions:
Directions:
Heat oil in a sauce pan over medium-high heat. Stir in the garlic, onion, and ginger, and cook until browned. Stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. Bring to a simmer, then reduce heat to low, cover and simmer until garbanzos are very soft.
Personal Notes:
Personal Notes:
When I was living in Germany, for my Home Economic's class we needed to cook three dishes from around the world. I chose India (chickpeas), Switzerland (bread), and Korea (noodles). Out of all of these, the chickpeas were my favorite to make, and everyone I made it for seemed to enjoy eating it. I even brought it to the Harris/Overby family reunion one year. It goes well with white and brown rice.

Basil Camille Moore, child of Marcus and Toya Moore, and grandchild of Carolyn Moore.

 

 

 

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