Chana Masala (Savory Indian Chick Peas)

Chana Masala (Savory Indian Chick Peas)

5 Reviews 4 Pics
  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
latinlourdes
Recipe by  latinlourdes

“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!”

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  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.

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Reviews (5)

Rate This Recipe
Avon- status quo PRO
2

Avon- status quo PRO

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.

BigShotsMom
2

BigShotsMom

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 make this again.

Lil Liz
1

Lil Liz

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 because I didn't have any. This recipe only took me maybe 15 minutes to make because of the canned ingredients (oh, the canned tomatoes made it so that I didn't have to add water at the end). This tasted wonderful! I go to Indian restaurants often and it definitely rivaled the chana masala I've had there. My husband also loved it. There was enough sauce that I probably could have added another can of chickpeas and it would have still been fine. Thank you for the great recipe!

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Nutrition

Amount Per Serving (2 total)

  • Calories
  • 413 cal
  • 21%
  • Fat
  • 22.8 g
  • 35%
  • Carbs
  • 46.2 g
  • 15%
  • Protein
  • 9.4 g
  • 19%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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