Chickpeas Curry - Channa Masala
Calories: 20
Adjust Servings Here: 4 servings
Description
Channa masala is an Indian chickpea curry. This simple and easy recipe is a combination of sweet, spicy, and tangy. Made with canned chickpeas, coconut milk, and a few Indian spices, this recipe takes only 15 minutes to cook. And it is absolutely delicious over my coconut turmeric rice.
Ingredients
- 500 g (3 cup) Precooked Chickpeas 2 x 15 oz cans of chickpeas
- 2 tbsp Cooking oil or ghee
- 2 - 3 Bay leaves
- 4 - 5 Curry leaves (optional)
- ½ cup (120 ml) Coconut milk
- 1 tbsp Tomato paste
- 2 Medjool date chopped fine
- 1 tbsp Tamarind paste
- ½ tsp Salt
- ¼ tsp Black pepper
Masala paste
- 1 cup Onion roughly chopped
- 1 tbsp Garlic chopped
- 1 tbsp Fresh Ginger chopped
- 2 whole dried sweet Paprika or (1 tsp powder)
- 1 whole dried hot Paprika or (1 tsp powder)
- 1 tbsp Coriander powder
- 1 tsp Cumin powder
- ½ tsp Garam masala powder
- ¼ tsp Turmeric powder
Instructions
Make Channa Masala Paste
- Place the dried chilies in a bowl, cover with hot water, and soak for 10 minutes. Drain and remove the seeds if you prefer less heat. Add the soaked chilies, onion, garlic, and ginger to a food processor or blender. Add a little coconut milk or water as needed, and blend until smooth. Add the coriander, cumin, garam masala, and turmeric. Blend again until well combined.1 cup Onion, 1 tbsp Garlic, 1 tbsp Fresh Ginger, 2 whole dried sweet Paprika, 1 whole dried hot Paprika, 1 tbsp Coriander powder, 1 tsp Cumin powder, ½ tsp Garam masala powder, ¼ tsp Turmeric powder
Make the channa Masala
- Heat the oil or ghee in a large sauté pan over medium heat. Add the bay leaves and curry leaves, followed by the masala paste. Sauté for 2 to 3 minutes, stirring frequently, until fragrant. Add the tomato paste and cook for about 1 minute.2 tbsp Cooking oil, 2 - 3 Bay leaves, 4 - 5 Curry leaves , 1 tbsp Tomato paste
- Add the coconut milk, chopped dates, and tamarind paste. Stir well and cook for 2 minutes, mashing the dates into the sauce as they soften.½ cup Coconut milk, 1 tbsp Tamarind paste
- Add the chickpeas, salt, and black pepper. Stir to coat the chickpeas in the masala. Cover and simmer over medium-low heat for about 10 minutes. Add a little water if the sauce becomes too thick.500 g Precooked Chickpeas, 2 Medjool date, ½ tsp Salt, ¼ tsp Black pepper
- Taste and adjust the salt and tamarind as needed. For more gravy, add a little water; for a thicker chana masala, simmer uncovered for another minute or two.
- Garnish with chopped cilantro and serve hot.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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