Channa Masala (Chickpea Curry)

Channa Masala (Chickpea Curry)

vburrito

"Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!"
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Ingredients

20 m servings 246 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 5.4 g
  • 8%
  • Carbs:
  • 42.6g
  • 14%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1007 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
  2. Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

Reviews

Read all reviews 41
  1. 62 Ratings

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Most helpful positive review

really, really good and very easy to prepare. I used ground cumin instead, adding after cooking the onions 5 minutes, and also added 8 0z. of yogurt at the end, cooking maybe 5 minutes.

Most helpful critical review

Things I did.. I marinated my garbanzo beans in some garam masala overnight. This adds depth to the dish. I sauteed the onion in canola oil, added ginger then (1) 28oz can of chopped tomatoes...

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really, really good and very easy to prepare. I used ground cumin instead, adding after cooking the onions 5 minutes, and also added 8 0z. of yogurt at the end, cooking maybe 5 minutes.

Things I did.. I marinated my garbanzo beans in some garam masala overnight. This adds depth to the dish. I sauteed the onion in canola oil, added ginger then (1) 28oz can of chopped tomatoes...

This was very good, though I did make some modifications to it: I tried to roast the cumin seeds as directed, but I didn't have much luck with that, so I ended up scooping them out of the pan a...

My husband is not a fan of vegetarian so I added ground beef. I did not have cumin seeds, rice flour or garbanzo beans. I substituted cumin powder, white flour, and navy beans. It turned out a ...

LOVED this! I pretty much made it as the recipe calls, except I didn't have cumin seeds or fresh ginger (but I am pleased with the taste I got from the powdered substitutes). I also really lik...

This was delicious and exactly what I was looking for! I used ingredients that I had on hand- like a 14 oz. can of fire roasted tomatoes with garlic for the tomatoes, ground cumin and ginger an...

Freezes & reheats really well!

Another hit. Used a dry pre-mix of curry spices and canned diced tomatoes. I'm convinced that the curry mix makes it. Also used tapioca flour instead of rice and 1/2 inch of ginger. Not as t...

I loved this recipe. SO easy, freezes awesome for lunch and VERY budget friendly. I've shared this with all my friends!!!

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