This chana recipe is one of the very first things I learned to cook for myself. It took me a long time to get to taste like my mom’s! It’s a very authentic Punjabi recipe and this is exactly how my mom makes it. It is simple, delicious and keeps very well in the fridge for up to a week. Chick peas are very high in protein and good fiber. One cup of chick peas have almost 39 grams of protein! I hope you will try this devious and flavor packed traditional recipe.️
Chana Masala (Chick Peas with Spices)Print Recipe
- 2 cans or 4 cups of cooked organic chick peas
- 2 tbs organic sunflower oil
- 1 medium onion, roughly chopped
- 1 cup of canned organic tomato or fresh chopped tomato
- 1 tbs garlic, chopped
- 1tbs ginger, chopped
- 1 tsp cumin seeds
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric
- 1/2 tsp red chili powder (optional)
- 2 bay leaves
- Salt to taste
- 6 cups of filtered water
- Fresh chopped cilantro for garnish (optional)
In a heavy bottom pot, heat oil on medium high heat.
Add cumin seeds and bay leaves. Roast for about 30 seconds.
Add onions and cook for about 3 minutes or until the onions look translucent.
Add garlic and ginger, cook for another minute.
Add tomatoes. Stir and continue to cook for another 3 minutes.
Add all the remaining spices and salt to taste.
Mix well and cook for about 5 minutes. Water from the onions and tomatoes should begin to evaporate. This base is referred to as 'Masala.'
Add the chick peas and mix well to incorporate all the Masala.
Add all the water, turn the heat to high and bring to a boil.
Once the water comes to a boil, tun the heat to medium low, cover and simmer for 20 minutes.
You may open the lid every few minutes to stir. Turn off the heat and serve hot with basmati rice! Garnish with cilantro.