Chickpea Curry (Chana Masala)
A simple and flavorful chickpea curry that is sure to be a crowd-pleaser!
Ingredients
1 C dry chickpeas, or 2 15oz cans
5 C water, to cook chickpeas - boil and then simmer for 1 - 2 hrs
¼ C cooking oil
1 medium onion
5 garlic cloves, crushed
1 inch ginger, crushed
1 small chili, serrano, Thai, etc
3 tbsp store-bought garam masala, or
- 2 tsp cumin powder
- 2 tsp coriander powder
- 2 tsp cardamom
- 1 tsp paprika powder or Kashmiri chili powder
- ½ tsp turmeric
- ¼ tsp red chili powder
3 large tomatoes, pureed or 12oz tomato sauce
3 bay leaves
salt and pepper, to taste
Instructions
Cooking Chickpeas
- Soak 1 cup of chickpeas in 8 cups of water for 6 - 8 hours (overnight). Drain and rinse.
- In a large pot with 5 cups of water, add chickpeas and bring to a boil. Reduce to a simmer and cook chickpeas for 1 hour or until tender.
Chickpea Masala
- Over medium to high heat, heat up cooking oil in a saucepan. Add onion and chili. Saute until lightly brown. Then add your ginger, garlic and dry seasonings. Incorporate well for 3 to 4 minutes.
- Pour the tomato sauce and bay leaves into the sauce pan and mix well. Add chickpeas. Reduce the heat to medium low and cook the tomato mixture for 15 - 20 minutes. Cook longer if you prefer it thicker.
- Season with salt and pepper. Serve over rice!
Nutrition
Calories: 236kcalCarbohydrates: 25gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 39mgPotassium: 499mgFiber: 6gSugar: 6gVitamin A: 1188IUVitamin C: 33mgCalcium: 76mgIron: 3mg
Tried this recipe?Let us know how it was!