Chana Masala (Savory Indian Chick Peas) Recipe - Allrecipes.com
Chana Masala (Savory Indian Chick Peas) Recipe
  • READY IN 30 mins

Chana Masala (Savory Indian Chick Peas)

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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Directions

  1. Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  2. Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
  3. Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 15 mins
  • READY IN 30 mins

Footnotes

  • Cook's Notes:
  • Serve with my 'Mattar Paneer' recipe for a totally authentic Indian dinner.
  • As an optional serving suggestion, use the 'Indian Naan Bread' recipe from allrecipes.com instead of rice as a companion to this dish.
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Reviews More Reviews

Mar 21, 2014

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.

 
Feb 22, 2014

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.

 

5 Ratings

Mar 23, 2014

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!

 
Feb 26, 2014

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!

 
Jun 30, 2014

Very yummy and flavorful! Followed recipe as written and will make it again. May also try adding in other veggies with the chickpeas.

 

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Nutrition

  • Calories
  • 413 kcal
  • 21%
  • Carbohydrates
  • 46.2 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 9.9 g
  • 39%
  • Protein
  • 9.4 g
  • 19%
  • Sodium
  • 641 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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