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Channa Masala - Chickpea
(recipe, Carrie Stewart)
- 1 28.0 oz. can organic tomatoes, blended
- 1 14.0 oz. can organic garbanzo beans
- Channa masala
- Chiles (if desired)
- Mustard seeds
- Open both cans. rinse garbanzo beans. blend tomatoes.
- Bring tomatoes and garbanzo beans to boil. Add vegetables (broccoli, chard, spinach, even eggplant) if desired you can add all the spices directly to the tomatoes except for the mustard seeds. Those you have to dry roast or chaunce until they pop like popcorn. If you choose to chaunce the mustard seeds (heat up a high-heat oil like safflower, canola, or ghee, then add the mustard seeds), then chaunce the hing as well.