Chana Masala (Indian Chickpea Curry)
 
Prep time
Cook time
Total time
 
An absolutely delicious, authentic Indian chickpea curry.
Website:
Serves: 4
Ingredients
  • 2 tbsp canola oil
  • 1 onion, diced
  • 1 inch ginger, grated
  • 1 whole head of garlic (about 7 cloves), pressed
  • 1 tbsp turmeric
  • 1 tbsp Chana Masala spice blend (I used MDH Chana Masala spice blend)
  • 1 tsp salt
  • 3 tbsp tomato paste
  • 3½ cups cooked chickpeas (keep the ½ cup separate)
  • 3 cups water total (reserve 1 cup from cooking the chickpeas)
  • pepper to taste
  • ½ cup cilantro, chopped
  • naan bread for serving (or roti or rice)
Instructions
  1. Cook your pre-soaked chickpeas on the stovetop or in a pressure cooker (I cook them for 15 minutes in an Instant Pot) until done.
  2. Drain saving about a cup of the water.
  3. In a large skillet, heat the canola oil over medium.
  4. Add the onion and cook for about 4 minutes.
  5. Add the grated ginger and pressed garlic and stir for another minute.
  6. Add the turmeric, Chana Masala spice blend and salt and stir to combine.
  7. Add your tomato paste.
  8. Mash the separated ½ cup of chickpeas with a fork or potato masher.
  9. Add the mashed and whole chickpeas to the skillet and stir well to coat.
  10. Add your 1 cup of reserved cooking water and 2 more cups of water.
  11. Stir well and bring to a boil.
  12. Reduce heat and simmer for 5 more minutes.
  13. Add pepper to taste and cilantro.
  14. Mix well.
  15. Serve with naan bread (or roti or rice)
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2016/02/28/chana-masala-indian-chickpea-curry/