CANNED CHICK PEAS RECIPES

CHANA MASALA (SAVORY INDIAN CHICK PEAS) RECIPE | ALLRECIPES

Chana Masala (Savory Indian Chick Peas) Recipe | Allrecipes image

Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!

Provided by latinmama

Categories Indian Recipes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 cups

Number Of Ingredients 15

Ingredients

1 onion, chopped
1 tomato, chopped
1 (1 inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped, or more to taste
1 green chile pepper, seeded and chopped
3 tablespoons olive oil
2 bay leaves, or more to taste
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon turmeric powder
1 pinch salt to taste
water as needed
1 (15 ounce) can chickpeas
1 teaspoon fresh cilantro leaves, for garnish, or more to taste

Steps:

Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Nutrition Facts : Calories 413.4 calories, CarbohydrateContent 46.2 g, FatContent 22.8 g, FiberContent 9.9 g, ProteinContent 9.4 g, SaturatedFatContent 3.1 g, SodiumContent 524.9 mg, SugarContent 5.3 g

EASY CANNED CHICKPEA HUMMUS RECIPE RECIPE | EPICURIOUS

Easy Canned Chickpea Hummus Recipe Recipe | Epicurious image

Boiling canned chickpeas in water for 20 minutes before puréeing them gives you the silky-smooth texture you normally only get in from-scratch hummus.

Provided by The Epicurious Test Kitchen

Total Time 45 minutes

Cook Time 20 minutes

Yield Makes about 3 cups

Number Of Ingredients 6

Ingredients

2 (15-oz.) cans chickpeas, drained, rinsed
2 garlic cloves
6 Tbsp. fresh lemon juice
6 Tbsp. tahini
1 1/2 tsp. kosher salt
1/4 cup extra-virgin olive oil, plus more for serving

Steps:

Place chickpeas in a medium pot and cover with water by 1". Bring to a boil over high heat, then reduce heat to medium-low and simmer, undisturbed, until chickpeas start falling apart, about 20 minutes. Reserve 1 cup cooking liquid, then drain chickpeas.
Transfer chickpeas to a food processor. Add garlic, lemon juice, tahini, salt, and 2 Tbsp. reserved cooking liquid and process for a full 5 minutes (set a timer for this) until creamy and smooth. If at any point the hummus appears dry or very thick, add cooking liquid 1 Tbsp. at a time. With the motor running, stream in oil and process just until combined. Transfer to a medium bowl and drizzle with more oil.
Do Ahead: Hummus can be made 5 days ahead. Let cool, then cover and chill.

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