- CHICKPEA CHANA MASALA SPICE BLEND
- UNMATCHED QUALITY WITH FRESH & PURE INGREDIENTS: Bay Leaves, Cardamom, Cinnamon, Cloves, Coriander, Cumin, Fenugreek, Ginger, Mango Powder, Nutmeg, Star Anise and Turmeric; All the herbs are machine ground, then carefully measured, blended and seasoned in right proportion; The formula has been traditionally passed on through generations and perfected each time for the best end results; This ensures that Leena Spices Chana Masala Seasoning is the highest quality product.
- SUPERIOR QUALITY AND HIGH GRADE RESEALABLE FOIL PACK – Never worry about the freshness; Easy to open, use and seal back again; This makes sure that the chole spice is kept fresh and doesn’t lose its aroma; EASY AND SIMPLE TO STORE; Fits easily into any small kitchen drawer; GREAT GIFT SET for any food enthusiast or health conscious individual; Cook the restaurant quality unique flavored and spicy dishes at home; If you are serious about cooking this is a must addition to your pantry.
- THE RECIPE AND Ebook: As a guideline this exotic delicious chickpea masala comes with an easy to follow select chhole recipe from our new 2019 cookbook; You can easily improvise your own style of cooking to get that Ethnic taste Plus you can download our exclusive recipes Leena Spices Cookbook in eBook format.
- 100% MONEY BACK LEENA SPICES MANUFACTURER GUARANTEE - All Our Spices Are PREMIUM PRODUCTS OF NEW ZEALAND; We have thousands of satisfied customers; We are so much confident of our Chana Masala Spice that if you're not completely satisfied with your purchase, simply let us know and we will give you a no questions asked full refund; Enjoy this grand and absolutely RISK FREE purchase today.
RECIPE:
CHICKPEA CURRY RECIPE
Ingredients:
1 x 400g cans of Chickpeas. If you prefer dried chickpeas click here. Please note that dried chickpeas need to be soaked in a bowl overnight.
2 Medium Onions chopped,
2 Tbsp Olive Oil,
2 cups Water,
2 tsp Leena Chickpea Masala,
2 Tbsp Tomato Puree,
Juice of ½ Lemon,
Salt to taste.
Method:
1) Drain chickpeas. Wash and keep aside.
2) Heat oil in a saucepan on medium heat. Add chopped onion and cook for 5 minutes, until light brown.
3) Add chickpea masala. Cook for 1 minute.
4) Add tomato puree. Cook for 2-3 minutes.
5) Add chickpeas and stir for 1 minute.
6) Add water and salt.
7) Cover and cook on low heat for 10-15 minutes.
8) Remove cover and cook on high heat until gravy thickens.
9) Add lemon juice.
10) Serve hot with rice, naan or bread of your choice.