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Description
This vegetarian main dish is fragrant with warm Indian spices and full of healthy protein from chickpeas. Chopping the aromatic vegetables in the blender saves time – and some tears from the onion! A pot of white or brown basmati rice makes an excellent accompaniment, in addition to naan; just put the rice on to cook when you start the chana masala. The recipe is a Yummly original created by Martha Holmberg.
Ingredients
Directions
- Scrape the ginger with a paring knife to remove peel. Slice ginger into 1/8-inch coins. Smash with the back (the spine) of a chef's knife to get it nicely broken up. Add to blender.
- Cut jalapeño in half lengthwise, cut out core, and remove seeds. Roughly chop the chili. Smash the garlic. Add garlic and chili to the blender. Pulse a few times to chop, scraping down sides of blender as needed.
- Roughly chop the onion. Add onion to blender and pulse several more times until mixture is finely chopped, scraping down sides of blender as needed.
NutritionView More
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Calories490Calories from Fat100 |
% DAILY VALUE |
Total Fat11g17% |
Saturated Fat0.5g3% |
Trans Fat0g |
Cholesterol |
Sodium1510mg63% |
Potassium490mg14% |
Protein15g29% |
Calories from Fat100 |
% DAILY VALUE |
Total Carbohydrate83g28% |
Dietary Fiber9g36% |
Sugars2g4% |
Vitamin A8% |
Vitamin C30% |
Calcium15% |
Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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