Chana Masala (Chickpea Curry)
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 20 mins
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Additional Time
9 hrs
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Total Time
10 hrs 30 mins
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Servings
4
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Calories
493 kcal
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Course
Side Dish, Main Course
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Cuisine
Indian
Chana Masala (Chickpea Curry)
Description
This Chana Masala recipe uses soaked garbanzo beans cooked with a fresh spice blend made by toasting coriander, cumin, cardamom, fenugreek, fennel, black peppercorns, and cinnamon, ground finely for optimal aroma. The aromatics include yellow onion, minced ginger, garlic, and green chili, creating a base full of flavor.
The addition of turmeric and asafoetida adds earthiness and digestive benefits, while diced Roma tomatoes and ketchup contribute body and a slight sweetness to balance the spices. The chickpeas simmer in chicken or vegetable broth with bay leaves, allowing the flavors to meld and the legumes to become tender without becoming mushy.
Fresh cilantro is stirred in at the end for brightness. This curry can be served with rice or flatbread, making a satisfying vegetarian entrée or side dish.
Ingredients
- 2 cups garbanzo beans soaked in a pot of water overnight (covered by at least 3 inches of water), then rinsed and drained. Equivalent to about 3 1/2 cans (15 oz each) of garbanzo beans, dried
- 2 tablespoons ghee vegan: use oil of choice
- 1 yellow onion chopped, large
- 1 green chili pepper , seeds and membrane discarded, minced
- 1 tablespoon ginger fresh, minced
- 3 cloves garlic , minced
- 3 Roma tomato diced
- 2 tablespoons ketchup can substitute tomato paste with 1/2 teaspoon sugar, natural
- 4 cups chicken broth (vegetarian/vegan: use vegetable broth)
- 1 teaspoons Turmeric ground
- 1/4 teaspoon asafoetida
- 1 1/2 teaspoons salt
- 2 bay leaf
- 1/4 cup cilantro chopped, fresh
- Spice Blend:
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1/2 teaspoon cardamom seeds green
- 1/4 teaspoon fenugreek seeds
- 1/2 teaspoon fennel seeds
- 1 teaspoon black peppercorns
- 1 cinnamon stick small
- curry powder alternatively you can substitute the whole spices in the Spice Blend for 3 tablespoons of my homemade curry powder. If you use store-bought make sure it's a really good one, homemade, 3 tablespoons
Instructions
- To make the spice blend: Heat a small heavy skillet over medium heat and add all the whole spices. Toast for 3-4 minutes or until the spices become very fragrant. Remove from heat and let cool completely, then transfer to a spice grinder or mortar and pestle and grind to a fine powder. Set aside.
- Add the ghee to a Dutch oven or heavy pot and cook the onions until lightly browned, 8-10 minutes. Add the ginger, garlic and green chili and cook for 2 minutes. Add the ground spice mixture (or curry powder alternative if using) along with the turmeric and asafoetida and cook for another minute. Add the tomatoes and ketchup and cook for another 5 minutes.Add the chickpeas, broth, salt and bay leaves. Bring to a boil, reduce the heat to medium, cover and simmer for 1 hour or until the chickpeas are nice and tender, stirring occasionally. Add more broth if the curry gets too dry. Add salt to taste. Stir in the cilantro and simmer for another minute.
- Serve immediately or the following day after the flavors have had more time to meld (it's even better the next day). Serve with some fresh naan bread, jasmine rice, and a cool cucumber or leafy green salad.Serves 4 as a main dish or 6 as a side dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 493 kcal
% Daily Value*
| Calories | 493kcal | 25% |
| Carbohydrates | 75g | 25% |
| Protein | 21g | 42% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 19mg | 6% |
| Sodium | 1784mg | 74% |
| Potassium | 1145mg | 24% |
| Fiber | 20g | 80% |
| Sugar | 17g | 34% |
| Vitamin A | 1091IU | 22% |
| Vitamin C | 16mg | 18% |
| Calcium | 156mg | 16% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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