Recipe by Mondeep
"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."
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
minced fresh ginger root
channa masala spice mix
1 1/2 cups
2 (15.5 ounce) cans
garbanzo beans, drained and rinsed
salt to taste
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 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 from 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
This is very easy and tasty. I used 1 tsp. of garam masala because I couldn't find the other spice listed. Enjoyed it with naan with mango chuntey and almonds, indian-style cauliflower, indian-style eggplant, and indian-style okra (all from this site.)
This is a very good "channa masala". I cook the dish a lot longer (until the liquid reduces almost completely and the chick peas are very soft). This just takes more like my favorite Indian restaurants do it. I love Indian food and I am always trying to cook it at home. This is the first success I have had. Some day I will have to get lessons from someone who grew up cooking Indian. Until then, I will have this recipe as one of my staples. Thanks for the delicious and easy recipe!
Loved it! I always make a few changes to recipes: increased the amount of masalas a bit to my taste, used red onion, 2 roma tomatoes (squeezed of seeds). I added a dash of half n half at the end, after the simmer. Will accompany my curry dishes from now on! Very healthy side option.
This was fantastic and VERY easy. I skipped the channa masala in favor of what I had on hand; used mustard seeds, tumeric and corriander. It is a tasty curry!
This was pretty good. I would recommend adding more garam masala though to give a more indian taste.
Flavour was better for leftovers as it had time to soak into the beans.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 58
The hard work's over, now celebrate the leftovers.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make garbanzo beans simmered with Indian spices.
A spicy Indian dry curry with potatoes, cauliflower, carrots, and peas.
See how to make a simple, spicy Indian side dish.