Chana Masala (Savory Indian Chick Peas)

Chana Masala (Savory Indian Chick Peas)

22
latinmama 0

"Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!"

Ingredients

30 m servings 413 cals
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Original recipe yields 2 servings

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Nutrition

  • Calories:
  • 413 kcal
  • 21%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 46.2g
  • 15%
  • Protein:
  • 9.4 g
  • 19%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 447 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  1. Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  2. Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
  3. Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Footnotes

  • Cook's Notes:
  • Serve with my 'Mattar Paneer' recipe for a totally authentic Indian dinner.
  • As an optional serving suggestion, use the 'Indian Naan Bread' recipe from allrecipes.com instead of rice as a companion to this dish.

Reviews

22
  1. 26 Ratings

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Most helpful

I just made this tonight. I made some modifications…used a can of tomatoes, 1/2 can diced green chiles, used 1/4 tsp. powdered ginger, added 1/4 tsp. of cayenne, and left out the coriander becau...

Most helpful critical

I found that to get a 'golden brown color' and 'separation of the oil', I had to saute this for 20-30 minutes instead of 2-3. The overcooking must have released a bitter component (from the onio...

I just made this tonight. I made some modifications…used a can of tomatoes, 1/2 can diced green chiles, used 1/4 tsp. powdered ginger, added 1/4 tsp. of cayenne, and left out the coriander becau...

Absolutely, fantastically, delicious. My son's East Indian girlfriend gave it her blessing and said it was a very authentic tasting dish. For that, I'm thrilled.

I just chopped the vegetables, I did not make this into a paste. The taste was hot and spicy, the way I enjoy my food!

Loved it! The only thing I'll do differently next time is sauté the onions and garlic before blending them. They never quite cooked, but even still the end result was pretty great.

I tasted this dish at Costco, and loved it! I cook with chick peas a lot, so I was game to try making it myself. It was very easy, I had my 13 year old daughter make it, and it came out pretty g...

I found that to get a 'golden brown color' and 'separation of the oil', I had to saute this for 20-30 minutes instead of 2-3. The overcooking must have released a bitter component (from the onio...

I loved this recipe! The second time I made it I used canned tomatos and it turned out just fine! I prefer fresh, but in a pinch canned worked well.

We enjoyed this. I didn't measure any of the ingredients, just went by smell and taste, but kept the proportions close to the recipe, because I started with dry garbanzo beans. I would surely ...

Wow. Really disappointed in this. I followed the recipe exactly and the spicing tasted off, the paste was too liquidy, etc. I actually ended up washing off some of the chickpeas and just eating ...