Indian Chickpeas33 Reviews
- Prep: 25 min
- Cook: 20 min
- Ready In: 45 min
“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.” - by Mondeep
Original recipe yields 6 servings
- 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.
Amount Per Serving (6 total)
- 232 cal
- 6.5 g
- 36.9 g
Based on a 2,000 calorie diet
Reviews (33)Rate This Recipe
"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..." See more 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."
"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 ..." See morefrom 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 "
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