Indian Chickpeas

33 Reviews 4 Pics
  • Prep

    25 m
  • Cook

    20 m
  • Ready In

    45 m
Mondeep
Recipe by  Mondeep

“This is a typical Northern Indian recipe that is easy to make, and delicious. You will need to go to an Indian grocery to buy the masalas.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Heat oil in a saucepan over medium-high heat. Stir in the garlic, onion, and ginger, and cook until browned. Stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. Bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

Share It

Reviews (33)

Rate This Recipe
ginniej
241

ginniej

My fiance is from India and we make a similar recipe on a regular basis. You don't need to add cornstarch to thicken the sauce. After the chick peas are softened, use a potato masher and mash them a little bit. Don't mash them all, just mash them so some get smushed. This will thicken the sauce naturally. Just let it simmer for a few minutes and it will thicken right up. I also add 1 tsp. garam masala, 1 tsp. turmeric, 1 tsp. of cumin, 2tsp. salt, and a little bit of cayenne pepper (around a 1/4 tsp). You can also use 1 tsp. of coriander if you like. Garnish with fresh cilantro when serving. We always use red onions and the tomatoes should be diced, not quartered like in the picture with the recipe. I love this recipe. It is really healthy and delicious.

Kristina McLinden
55

Kristina McLinden

My husband and I loved this!! We can't get enough of it! I was really excited to find an accessible indian recipe. I didn't have channa masala so I only used garam. Also, I used helpful suggestions from gnip. I mashed some of the chickpeas to thicken the curry and I added 1 tsp. turmeric, 1 tsp. of cumin,1 tsp. of coriander and a little bit of cayenne pepper (around a 1/4 tsp). I used red onions and then seeded and diced the tomatoes

healthnut
38

healthnut

This is very easy and tasty. I used 1 tsp. of garam masala because I couldn't find the other spice listed. Enjoyed it with naan with mango chuntey and almonds, indian-style cauliflower, indian-style eggplant, and indian-style okra (all from this site.)

More Reviews

Similar Recipes

Roasted Chickpeas
(264)

Roasted Chickpeas

Indian Dahl with Spinach
(139)

Indian Dahl with Spinach

Pakistani Spicy Chickpeas
(64)

Pakistani Spicy Chickpeas

Cholay (Curried Chickpeas)
(55)

Cholay (Curried Chickpeas)

Cuban Smoked Sausage with Chickpeas
(23)

Cuban Smoked Sausage with Chickpeas

College Student's Saucy Chickpeas
(14)

College Student's Saucy Chickpeas

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 6.5 g
  • 10%
  • Carbs
  • 36.9 g
  • 12%
  • Protein
  • 7.9 g
  • 16%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chana Masala (Savory Indian Chick Peas)

>

next recipe:

Roasted Chickpeas