Chana Masala Spicy Chickpea Stew Recipes

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Steps:

• Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
• Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
• Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

CHOLE (CHICKPEA STEW)

Steps:

• Heat 1 tbsp. oil in a deep bottomed pan on med. heat for 2 mins.
• Toss in all the whole spices: 1 bay leaf, 2 cardamom pods, 2 cloves and 1/2 tsp. anardana seeds. Cook for 2 mins.
• Add 1 tbsp. each of ginger and garlic paste. Saute for 30 secs. to 1 min.
• Slide in 3/4 cup onions and 1 green chili. Cook for 2 mins. until onions are softened.
• Add the following masalas: 1 tsp. each of turmeric, Kashmiri red chili and chana masala plus 1/2 tsp. salt. Stir to coat the onions evenly with the spices.
• Add 2-3 tbsp. water and cook for 3-4 mins.
• Toss in 1/2 cup tomatoes and continue cooking, another 4-5 mins. until onions are soft and mushy.
• Mash with a hand masher or back of spoon.
• Add 1 1/2 cups of water and simmer for 10 mins.
• Strain the onion-tomato mixture, keeping the water and the pulp (onions, tomatoes, green chili, whole spices) separate. Remove the bay leaf from the pulp.
• Blend the pulp with 1/2 cup chickpeas and 1/2 cup water. Process to a smooth paste/puree. Add more water if necessary.
• In the same deep bottomed pan, add 1 tbsp. oil. Toss in the rest of the onions (1/4 cup), tomatoes (1/2 cup) and green chili. Add rest of the masalas: 1 tsp. chana masala and 1/2 tsp. chaat masala. Stir to mix everything evenly for 30 secs. to 1 min.
• Add the onion-tomato chickpea puree, the strained liquid and rest of the chickpeas.
• Turn the heat up to med. high, cover and cook for 20-25 mins. until the stew is at the desired consistency.
• Taste and add salt to taste (approximately 1/4-1/2 tsp.).
• Turn off the stove and garnish with the chopped cilantro.
• Serve with hot Bhatura!

EASY CHANA MASALA (SPICY CHICKPEA STEW)

Steps:

• Heat the oil in a large pan over medium heat. Add the red onion with a pinch of the salt and cook until translucent, around 5 minutes.
• Add the ginger, garlic and serrano pepper cook 30 seconds or until fragrant.
• Add the spices (cumin, coriander, cayenne pepper, turmeric and garam masala); cook an additional minute.
• Add the tomatoes cook 1 minute.
• Raise heat to medium high. Add the chickpeas. Bring to a full simmer. Reduce heat to medium-low to a gentle simmer and cook until the chickpeas are soft. 20-25 minutes.
• Serve over prepared rice. Garnish with chopped fresh cilantro if desired.

CHANA MASALA (SPICY CHICKPEAS) WITH SPINACH

Steps:

• In a large skillet or frying pan, sautee onions and garlic in olive oil until soft, about 3-5 minutes.
• Add chickpeas straight from the can, including all the water.
• Add spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chickpeas are browned and soft.
• Reduce heat, add spinach and cover.
• Allow spinach to wilt for 2-4 minutes.
• Serve immediately.

CHANA MASALA

Steps:

• Heat oil in a large skillet over high heat. Add cumin seeds, and cook until they begin to pop, about 30 seconds. Add onions, and cook until they begin to brown. Add garlic, and cook 1 minute more.
• Add tomatoes, chickpeas, jalapeno, garam masala, and salt. Reduce heat to low, and simmer 10 minutes. Stir in cilantro, and serve.

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY

Steps:

• Heat olive oil in a large stock pot or dutch oven over medium-high heat.
• Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
• Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
• Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
• Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
• As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
• Once covered, cook for 15 minutes while stirring occasionally.
• Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
• Serve over basmati rice or with a side of naan.
• Enjoy!

CHANA MASALA (CHICKPEAS AND TOMATOES)

Steps:

• Heat oil in a 6-quart Dutch oven or large heavy pot over medium heat; saute onion until translucent, 5 to 10 minutes. Add garlic and saute until softened and fragrant, about 5 minutes. Add 1/4 cup water, coriander, paprika, ginger, turmeric, cayenne pepper, black pepper, and cinnamon to onion mixture; cook and stir until fragrant, 2 to 3 minutes.
• Stir chickpeas, tomatoes in juice, remaining 1/2 cup water, and bay leaf into onion mixture; bring to a boil. Reduce heat and simmer until flavors have blended, about 10 minutes. Stir coconut milk into chickpea and tomato mixture; simmer for 2 to 3 more minutes. Add more water if needed and season with salt.