Recipe by abruce1211
"Delicious blend of Indian spices with chickpeas and tomatoes. Serve with jasmine rice or couscous."
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1 1/2 teaspoons
ground black pepper
2 (15 ounce) cans
chickpeas (garbanzo beans), drained and rinsed
1 (15 ounce) can
diced tomatoes in juice
1 (16 ounce) can
salt to taste
This was so good! I doubled the tomatoes (I only had a large can on hand) and added a half can more of coconut milk (using up leftovers) so it had more of a soup consistency, but served over rice on day 1 and ate as a soup for lunch on day 2 (pictured). It was a hit with the entire family. Delicious!
This was quite runny and we had to cook an additional 20 min. The blend of spices had too much coriander for my liking (probably would half it). Added cinnamon and cumin, which helped, but still the flavor was weird.
I made this dish today and it's a winner!! The only thing that I added was sugar. I add sugar to any dish that I make that has a tomato base. Other than that, I wouldn't change a thing.
Delicious! I put in only 1/2 the cayenne pepper, and it was still plenty spicy, but just right for my family. To make it healthier and satisfy my nutrition major daughter, in the beginning I used 1 tablespoon olive oil and 2 tablespoons vegetable broth to sauté the onions. No need for the vegetable oil! I didn't have the coconut milk on hand, so I used 1 cup of coconut water and 1 cup of almond milk (I'm sure soy milk will also do). It was watery at first, so if you like it thicker like we do, either add only half the liquid at the end, or reduce it down like I did. I boiled it for a good additional 20 minutes and it was thicker, then I took out a cup of the mixture and blended it separately with my immersion blender. I put the blended mixture back in the pot and stirred it in. No need for extra salt (and my canned diced tomatoes didn't have added salt either). For my family, I would say this dish can be "Ready in 1 hour." Served it with naan and got compliments from everyone.
I did not add cayenne, because of picky kids, but it would have been best that way. Perhaps just a touch simple for a curry (meaning not as complex-tasting), but for a weeknight supper, this is great.
Delish!!! I toasted the spices before adding water.
I really enjoyed making and eating this. I added a little extra chilli powder for some heat.
I personally prefer to have much more spices to this. I added extra curry powder to taste.
* Percent Daily Values are based on a 2,000 calorie diet.
Chana Masala (Chickpeas and Tomatoes)
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 486
** Calories from Fat: 285
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