- Chana masala, a chickpea curry is a traditional Pakistani and Indian cuisine with lots of spices and herbs.
- They are also known as “garbanzo beans” which is a form of complex carbohydrates to help digest slowly and sustain energy.
- Chickpeas are very high in protein and fiber that help maintain weight by eliminating food craving for a longer period of time.
- They are rich in iron, zinc, phosphorus to provide essential nutrients to our body.
- Yield: 3-4 servings
- Prep Time: 5 mins
- Cook time: 30 mins
- Total Time: 35 mins
- 2 cups chickpeas (boiled)
- 1 large onion (chopped)
- 1 Tsp. Garlic paste
- 1 Tsp.Ginger paste
- 1 cup Tomato puree
- 1 Cup water
Note: Chicken or vegetable stock can be used as a substitute for water to enhance the flavor.
- Salt to taste
- 1 Tsp. Red pepper powder
- 1 Tsp. Red Chili flakes
- 1 Tsp. Turmeric powder
- 1 Tsp. Cumin powder
- 1 Tsp. Coriander powder
- 1 Tsp. All spice powder
- 2-3 Tbsp. olive oil
- 1 Tsp. Cumin seeds
- 1 Tsp. Coriander seeds
- 1 Tsp. Curry leaves
- 1 Tsp. Black cumin seeds (Nigella sativa)
- 1 Tsp. Fennel seed
- 1 Tsp. Red dry chilies
- 1 medium lemon
- 1 green chili
- Cilantro as required
- Heat oil in a medium saucepan, add seasoning and let it fry for 5 mins.
- Add onion and saute until golden brown, then add tomato puree, ginger, and garlic paste and mix it well.
- Then add chickpeas and spices, saute over low-medium heat for about 10 mins.
- Add water or stock (if using) and wait until mixture starts boiling, then turn heat to low and let it simmer until become thick gravy.
- Squeeze lemon juice on top and garnish it with green chili and cilantro.
- Serve hot with garlic naan or pita bread.
There you have it, a delicious and spicy Chana Masala
Note: Curry can be stored in an airtight container for up to 3 days in the fridge and for a month in the freezer.
Did you try it? Let me know in the comments below and share it with your family and friends #fitmomcooking