Black Chana Masala (Black Chickpea) Recipe
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4.9
216 reviews
Excellent
Black Chana Masala (Black Chickpea) Recipe
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This delicious Black Chana Masala is an easy to make chickpea curry made with black chickpeas. It's bursting with flavor and is a healthy Meatless Monday vegetarian dinner recipe.
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Ingredients
- 2 cups dried black chickpeas or 6 cups cooked black or regular chickpeas
- 2 tablespoons cooking oil
- 1 large onion finely minced
- 1 pinch baking soda
- 1 teaspoon EACH: mustard seeds and cumin seeds
- 2 tablespoons finely minced ginger
- 4 cloves garlic minced
- 1-2 serrano chilis finely minced - remove seeds for a less spicy curry
- 2 tablespoons tomato paste
- 2 teaspoons EACH: coriander and garam masala
- 1 teaspoon Turmeric
- 28 ounce can diced tomatoes
- 1 cup chopped cilantro
- Juice of 1 lemon
Instructions
- Place the dried chickpeas in a large pot and fill it with water. Let it sit overnight on your counter, or for 8-24 hours. Drain the chickpeas and add fresh water to the pot. Bring the pot to a boil over high heat then reduce the heat and simmer for 1 ½ hours, or until the chickpeas are soft. Drain and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the onion and let it cook until it's soft, about 5 minutes. Turn the heat down to medium and add the baking soda to the pan. Continue to cook, stirring occasionally, until the onion is dark brown, about 10 minutes. Add the mustard seeds, cumin seeds, ginger, garlic, and chilis to the pan and cook until a dark brown paste forms, about 5 minutes more. (See the pictures in the post to see what it should look like.)
- Push this onion paste to the side of the pan and add the tomato paste. Let it caramelize until is smells sweet and darkens slightly, about 3 minutes. Add the coriander, garam masala, and turmeric to the pan and let it cook for 1 minute more.
- Add the diced tomatoes to the pan and gently break them up with a potato masher or the back of a wooden spoon. You want some texture here, just not big chunks of tomatoes. Add the cooked chickpeas, sea salt, and a ½ cup of water to the pan and let it simmer for a half hour. If you're serving this with rice, now is the time to start cooking it.
- Season with extra sea salt if needed and then stir in the cilantro and lemon juice just before serving.
Notes
- Prep time does not include the time you'll need to soak the chickpeas.
Nutrition Information
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Serving
1 serving = ⅙ of the recipe
Calories
339kcal
(17%)
Carbohydrates
53g
(18%)
Protein
15g
(30%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Sodium
322mg
(13%)
Potassium
993mg
(28%)
Fiber
15g
(60%)
Sugar
13g
(26%)
Vitamin A
470IU
(9%)
Vitamin C
30mg
(33%)
Calcium
133mg
(13%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 339kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 15g | 30% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 322mg | 13% |
| Potassium | 993mg | 21% |
| Fiber | 15g | 60% |
| Sugar | 13g | 26% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 30mg | 33% |
| Calcium | 133mg | 13% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
216 reviews
Excellent
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