Chana Masala or Chickpea Chili (also known as Chole) is a North Indian vegetarian dish that is extremely popular in India. This dish is filling and full of nutrition and tastes delicious with Indian poori, bhatura, naan, or with basmati rice.
Chickpeas or garbanzo beans are very healthy for you as they’re full of iron, fiber,
They are a great vitamin B source (except B12), and protein, and are a great substitute for meat protein.
If you’re concerned about getting enough protein in your vegetarian/vegan diet, be sure to include chickpeas in your meals.
Cooking Time: 20 minutes
- 1 1/2 cups soaked and boiled chana
- (chickpeas, garbanzo beans, ceci)
- or if using canned chick-peas, 1 can, drained
- 1/3 cup onions, finely chopped
- 1/3 cup tomatoes, finely chopped
- 1/4 inch piece of ginger, finely chopped
- 1/4 tsp garlic paste (optional)
- 1 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp chana masala
- 1/2 tsp dhania-jeera powder (coriander-cumin)
- 1/4 cup coriander (cilantro leaves), finely chopped
- Salt to taste
- 6-8 tsp vegetable oil
- Heat the oil in a pan on medium heat and add the cumin seeds. When the seeds start to pop, add the ginger and garlic and fry for a couple of seconds.
- Add the onions and some salt, and saute until soft.
- Add the tomatoes and a little salt and saute for 2-3 minutes.
- Take half of the cooked onions and tomatoes and grind to a smooth paste and add it back to the pan to form the gravy.
- Add the chana masala, dhania-jeera powder, turmeric powder, and red chilli powder and fry for a minute.
- Add the chana, 1 1/2 cups of water and salt and cook on low heat for 8-10 minutes until all the flavours are combined.
- Garnish with chopped coriander, and sliced onions, and a slice of lime.
- Serve the chana masala with Indian naan, poori (or any Indian bread) or basmati or jasmine rice. Also tastes great with toasted bread.