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    You are in: Home / Recipes / Chana Punjabi (Indian Chickpea Stew) Recipe
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    Chana Punjabi (Indian Chickpea Stew)

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    25 mins

    45 mins

    gailanng's Note:

    This go-to vegetarian entree is an oldie. For extra tang, drizzle with a little yogurt over the top. Heather Carlucci-Rodriguez of the now closed restaurant Lassi; from the NY Times.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a medium saucepan over medium-low heat, heat oil and add onion. Saute until translucent and soft, about 5 minutes. Add garlic, ginger and chili and saute until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
    2. 2
      Puree mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
    3. 3
      Cover and simmer until sauce is thick and chickpeas are soft, about 45 minutes. Stir pan about every 10 minutes, adding water as needed to prevent burning. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Chana Punjabi (Indian Chickpea Stew)

    Serving Size: 1 (490 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 318.4
     
    Calories from Fat 57
    17%
    Total Fat 6.3 g
    9%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 1224.1 mg
    51%
    Total Carbohydrate 55.6 g
    18%
    Dietary Fiber 11.4 g
    45%
    Sugars 3.7 g
    14%
    Protein 11.9 g
    23%

    The following items or measurements are not included:

    chili

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