Recipe by latinmama
"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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1 (1 inch) piece
fresh ginger, peeled and chopped
garlic, chopped, or more to taste
green chile pepper, seeded and chopped
bay leaves, or more to taste
salt to taste
water as needed
1 (15 ounce) can
fresh cilantro leaves, for garnish, or more to taste
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.
Had to throw it out due to a bad, bitter aftertaste. At first I thought I had some old spices but they seemed fine. I think the off taste was due to the effect of the blender...I found that to get a 'golden brown color' and 'separation of the oil', I had to saute this for 20-30 minutes instead of 2-3. The overcooking must have released a bitter component (from the onion, garlic or ginger). I like the idea of using the blender instead of chopping and grating, but next time would follow the direction to saute for only a few minutes and ignore the direction to saute until golden brown or until the oil separates. Doing the latter two ruined the dish.
I just chopped the vegetables, I did not make this into a paste. The taste was hot and spicy, the way I enjoy my food!
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!
I tasted this dish at Costco, and loved it! I cook with chick peas a lot, so I was game to try making it myself. It was very easy, I had my 13 year old daughter make it, and it came out pretty good. We skipped the green chile and bay leaf, we didn't have any in the house. It is very savory, and very mild tasting- not one spice overpowering the dish. I used 2 cups of organic dry garbanzo beans, which I soak all day, then boil for about an hour. They were nice and tender, and from that point the preparation of the dish is very quick. Looking forward to eating over some brown rice tomorrow.
Loved it! The only thing I'll do differently next time is sauté the onions and garlic before blending them. They never quite cooked, but even still the end result was pretty great.
I loved this recipe! The second time I made it I used canned tomatos and it turned out just fine! I prefer fresh, but in a pinch canned worked well.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Chana Masala (Savory Indian Chick Peas)
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
** Calories: 413
** Calories from Fat: 205
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