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!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
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.
I put in an entire head of garlic and doubled the ginger and spices, and still found this really bland. Won't make again.
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 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.
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!
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.
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.
Tasty, though my onion and tomato mixture never quite browned. After adding the spices, it was definitely looking more like it "should have", though. Definitely needs some salt at the end to bring out the spices, but easy, fun to make, and tasty.
* 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
Get cute n’ creepy recipes to feed all your little monsters.
Fall and winter salads bring bright flavors to your favorite meals.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
See how to make garbanzo beans simmered with Indian spices.
This delicious Indian vegetarian stew is easy to make and full of flavor.
This homemade Indian chicken curry dish is so delicious, you won’t miss takeout.