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Ajika Brand  >  Natural, Gourmet Pantry  >  Beans & Lentils
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Ajika Kabuli Chana, Chole, Chickpea, Garbanzo Beans -    13 oz
Manufacturer: Ajika / AJDL28 - 13 oz

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Ajika Kabuli Chana, Chole, Chickpea, Garbanzo Beans

Hearty full rich, robust flavor for salads, soups, stews, side dishes

Make hummus & the legendary Punjabi stew simmered in onions, tomatoes & Ajika Channa Masala Spices

high fiber, gluten free cholesterol free, low fat, eco-choice cooking

$5.99
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Kabuli Channa makes some believe the most loved Indian dish in the world which is Channa Masala or Chole and the other most loved dish which is Middle Eastern hummus. For the Channa Masala the garbanzo beans are soaked overnite and then simmered in a tasty broth of ginger and masala. The masala is made by frying onions in oil till brown, adding Ajika Channa Masala and tomatoes till one achives a mix that is fully cooked and the oil searates from the mix. This is added to the garbanzos and cooked further till all flavors have been mixed. Hummus is made by pureeing or blending cooked garbanzo beans with olive oil and sesame paste. This is flavored with cumin and lime juice. Garbanzos are the oldest cultivated legume known and are popular in North Indian, Mediterranean and Middle Eastern cuisine. Soak overnight for best results - will swell to about 3 times of the dry garbanzo before soaking. Soak a little extra and refrigerate it and use in other dishes - beautiful addition to future dishes. For 1 cup soaked beans, add 2 cups water to cook. Cover and simmer 1.5 - 2 hours (2.5 - 3 hours if not soaked).

Cooking Ideas: 1. Soaked and sprouted is used for salads 2. Makes a wonderful hearty chili and is excellent with flat breads 3. They are great tossed into a green salad or soup. 4. Boiled and pureed to make hummus 5. Boil and add to cooked rice and season with your favorite seasonings to make a wonderful balanced meal

tags: bean, garbanzos, chickpeas beans, channa, chana, ceci, beans, vegan, vegetarian, fat free, cholesterol free

The USDA Nutritional database shows that one cup of cooked lentils contains:
•220 calories
•17 grams of protein
•Less than 1 gram of fat
•15 grams of fiber
•0 cholesterol
•Iron, phosphorus, folate and plenty of other good stuff

Lentils and split peas are low in fat and high in protein and fiber, and they have the added advantage of cooking quickly without the need for soaking. So, while you can buy canned lentils, they are so easy to cook from dried that I really encourage you to give our lentils a try. This is how easy they are to make - Boil 1 cup washed and drained lentils with 4 cups of water a inch piece of ginger and salt. Simmer until tender on reduced heat for about 25 minutes. You can cook them in 10 minutes in a pressure cooker. Fry seasonings with onions and tomatoes and add to the lentils.

You can make lentils into soup, savory porridges or into stews and even spreads.


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