Recipes

Search, browse, and manage your recipe collection.

New recipe
    Clear
    Name Serving Size Actions
    Cauliflower, Potato, and Pea Curry View Edit
    Caution Flag Chili with Flat Tire Toppers View Edit
    Ceci alla Siciliana View Edit
    Celery Succotash Salad View Edit
    Chai Tea Smoothies View Edit
    Challah Bread Pudding with Chocolate and Raisins View Edit
    Champagne Poached Scallops with Red Pepper Pesto View Edit
    Chana Masala View Edit

    Servings: Not specified

    Directions

    Sort and wash the chickpeas, and place in a large saucepan. Cover with water to 2 inches above chickpeas; bring to a boil. Cook for 5 minutes or until tender. Drain. Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic to pan; cook 5 minutes, stirring occasionally. Stir in salt, cumin, and pepper; cook 1 minute. Add chickpeas, broth, and tomato; cook 5 minutes or until liquid almost evaporates. Remove from heat; stir in chopped cilantro and garam masala.

    Ingredients
    • 1 1/2 cups fresh chickpeas (garbanzo beans)
    • 2 teaspoons olive oil
    • 1 cup chopped onion
    • 1 tablespoon minced peeled fresh ginger
    • 1 garlic clove, minced
    • 1/8 teaspoon salt
    • 1/8 teaspoon ground cumin
    • 1/8 teaspoon ground red pepper
    • 3/4 cup organic vegetable broth (such as Swanson Certified Organic)
    • 1/2 cup chopped seeded tomato
    • 2 tablespoons chopped fresh cilantro
    • 1/8 teaspoon garam masala

    Parsed from recipe text (no separate ingredient records).
    Charred Spanish Ham and Cheese Melts and "Hot" Olives with Herbs and Spices View Edit
    Chart House Restaurant Mud Pie View Edit
    Cheddar Broccoli Chicken Mashed Potatoes View Edit
    Cheddar Cheese Soup View Edit
    Cheddar Potato Slices View Edit
    Cheddar Scrambled Eggs View Edit
    Cheese Baked Eggs View Edit