Chana Masala (Spicy Chickpeas)

A community recipe by Divs

Not tested or verified by Nigella.com

Introduction

Chole is a popular punjabi delicacy. Call it chole, kabuli channa or chickpeas, garbanzo beans ... whatever you may call, this is one lip smacking dish which is enjoyed by everyone. You can have this along with bhature, naan, puri, rice or even bread! Usually chole is accompanied with bhature, a fried Indian bread and if you would like to have an easier way out to make bhature...just fry some tortillas for a couple of minutes in hot oil. The following recipe is completely oil free and very nutritious!

Ingredients

Serves: serves 3

Metric Cups

200 grams chickpeas (or garbanzo beans)
2 onions (chopped)
2 green chillies (chopped)
2½ centimetres piece of fresh ginger (chopped)
1 teaspoon paprika
1 teaspoon mango powder (available at any indian grocer)
1 teaspoon ground cumin
250 millilitres onions (and tomato chopped for garnish)
2 teaspoons fresh coriander (chopped)

7 ounces garbanzo beans (or garbanzo beans)
2 onions (chopped)
2 green chiles (chopped)
⅞ inch piece of fresh gingerroot (chopped)
1 teaspoon paprika
1 teaspoon mango powder (available at any indian grocer)
1 teaspoon ground cumin
9 fluid ounces onions (and tomato chopped for garnish)
2 teaspoons cilantro (chopped)

Method

Chana Masala (Spicy Chickpeas) is a community recipe submitted by Divs and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Place the chickpeas, onion, ginger and green chillies in a pot with about 3 cups of water. Bring to a boil and let it simmer for 20 minutes till onions are soft.

Mash a little to make it thick and creamy. Keep on a low heat.

In a non stick pan, toast the paprika, mango powder and cumin powder lightly for 3 minutes and add to the chickpeas.

Add salt to taste and simmer for another 10 minutes.

Garnish with onion, tomato and coriander.

Place the garbanzo beans, onion, ginger and green chiles in a pot with about 3 cups of water. Bring to a boil and let it simmer for 20 minutes till onions are soft.

Mash a little to make it thick and creamy. Keep on a low heat.

In a non stick pan, toast the paprika, mango powder and cumin powder lightly for 3 minutes and add to the garbanzo beans.

Add salt to taste and simmer for another 10 minutes.

Garnish with onion, tomato and coriander.