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Easy Channa (Chick Pea Curry)
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This easy channa recipe combines the hearty texture of chickpeas with the aromatic flavors of Indian spices, including curry powder, cinnamon, and cardamom.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 medium onion, chopped finely
2 cloves garlic, chopped
1 1/2 tablespoon canola oil
2 teaspoons Indian curry powder
3 tablespoons tomato ketchup
1 can (30 ounce size) chickpeas (aka garbanzos)
1 bunch coriander leaves, stemmed, chopped (aka cilantro) optional
1 stick cinnamon (2-inch)
6 whole cloves (the spice), crushed
4 cardamom pods, crushed
directions
Fry the onions in oil at medium-high heat until golden and translucent, 2-3 minutes. Add garlic, fry for a minute. Add cinnamon, cloves and cardamom, fry for a minute (until the kitchen begins to smell really good!).
Now add the curry powder to the onions and fry for a minute or two. As the mixture begins to stick, add the ketchup to make it more pliable. Keep on frying for about 5 minutes, stirring fairly constantly.
Once this "base masala" is ready (one hint is if the oil starts separating from the mixture), just add the chickpeas, including the water they are in. Stir to mix, heat until it boils, then cover and lower the heat to medium-low.
Cook for 15 minutes, take off heat and stir in coriander leaves. Serve hot, with heated pita, tortillas, Indian bread (roti, naan or puri) or rice.
NOTE: McCormick's or other American "curry powder" just isn't as good as the powder you can find in Indian stores. In case you are finicky and an Indian store isn't easily available, a fair approximation can be made with 1/2 tsp. coriander, 1/2 tsp. cumin, 1/2 tsp. turmeric, 1/4-1/2 tsp. hot chili powder.
added by
thechef59
recipe tips
Saute the onions until they are deep golden brown for the best flavor.
Be careful not to burn the garlic and spices; keep the heat moderate and stir constantly.
Rinse and drain the canned chickpeas to remove excess sodium.
Simmering the curry allows the flavors to meld and the chickpeas to absorb the spices.
Adjust the amount of water for a thicker or thinner curry as desired.
Toast the whole spices before crushing to enhance their flavor.
Try different types of Indian curry powders to find one you like.
Always taste and adjust the seasoning before serving.
common recipe questions
Can I use fresh tomatoes instead of ketchup?
Yes, you can use fresh diced tomatoes or tomato paste as an alternative.
What can I substitute for canola oil?
Any neutral-flavored oil like vegetable oil or sunflower oil can be used.
Can I use dried chickpeas instead of canned?
Yes, but they need to be soaked overnight and cooked until tender before using in this recipe.
How do I crush the cardamom pods and cloves?
You can use a mortar and pestle or the flat side of a knife on a cutting board.
Is it necessary to use cilantro?
Cilantro leaves add freshness, but you can omit them or use parsley as a substitute.
Can I make this dish spicier?
Yes, add chili powder or cayenne for extra heat.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days and reheat on the stove or in the microwave.
Can I freeze this chickpea curry?
Yes, it freezes well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator then reheat on the stove or in the microwave.
What are some serving suggestions?
Serve with rice, naan, roti, or pita bread. It also pairs well with a side of yogurt or a simple salad.
nutrition data
Nutritional data has not been calculated yet.
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