Chickpea masala

I used chickpea stock as the base for this this no onion, no garlic, amritsari chana recipe. Plus the stock absorbs the flavours from cardamom, cinnamon and mace during boiling of the chana.

Kabuli Chana (chickpea) – 50 gm
Tomato (chopped) – 2 medium
Ginger (julienne) – 7-10
Anardana (pomegranate seeds) – 1 tsp.
Garam masala powder (Indian mixed herbs) – 1 tsp.
Dhania (corainder seed powder) – 1 ½ teaspoon
Cardamom -3
Cinnamon – 1 stick
Javitri (mace) – 1 piece
Zeera (cumin seeds) – ½ tsp.
Green chili – 2 sliced
Coriander leaves (fine chopped) – 1 tsp.
Salt – to taste
Olive oil – 2 tbsp.

View the full recipe at Love for Olive →