“Chana” means chickpeas in Nepali. It is one of the easiest, healthiest and tastiest recipes that I loved to make occasionally. It goes well with rice or roti.
- 500gm cooked chickpeas can
- 1 large onion thinly sliced
- 2 tablespoons olive oil
- 1 Large tomato diced (I used 250 gm diced from a can)
- 1 table spoon of garlic and ginger paste
- A few bay leaves
- 1 teaspoon turmeric powder
- 2 teaspoons cumin powder
- 2 teaspoons coriander powder
- 2 teaspoons chilli powder
- ½ cup of chicken stock (use water if you don’t have stock)
- Salt to taste
- Fresh coriander to garnish
- In a wok, heat the oil; add turmeric powder and bay leaves.
- Add the sliced onions and fry for 15 minutes or until golden brown, stirring regularly.
- Add all the other spices, garlic ginger paste and fry some more.
- Once onion is cooked, pour diced tomato and let it cook for 5 minutes stirring occasionally.
- Mix well and add the chickpeas and fry for few minutes.
- Add the chicken stock and Bring to a boil then reduce the heat, cover and simmer for 5 minutes, or until most of the stock dries out.
- Garnish the chick peas with fresh coriander.
- Delicious curry is ready and it can be served with rice or roti.
M from nepaliaustralian
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