Punjabi Chana
- Total Time
- 1½ hours
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon canola oil or other vegetable oil
- 1medium onion, chopped
- 2teaspoons minced garlic
- 1teaspoon minced ginger
- 1small Thai bird chili, chopped
- 2large tomatoes, chopped
- 1½teaspoons paprika
- 1teaspoon salt, or as needed
- 1teaspoon ground coriander
- ½teaspoon garam masala
- ¼teaspoon turmeric
- 1teaspoon freshly squeezed lemon juice
- 215-ounce cans chickpeas, drained
- 2tablespoons minced cilantro
- Cooked rice for serving (optional)
Nutritional analysis per serving (4 servings)
429 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 70 grams carbohydrates; 16 grams dietary fiber; 12 grams sugars; 18 grams protein; 900 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and ¼ cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
- Step 2
Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
- Step 3
Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1½ cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.
Private Notes
Comments
Pro tip: chickpeas don’t easily absorb flavors of the sauce (that’s why you simmer so long). Instead - if you make your chickpeas from scratch - do the overnight soak with cloves, cinnamon, salt, and bay leaves. Do the same when (pressure) cooking, with new water. Now you have seasoned chickpeas that only need 5-10 minutes in the sauce. Second tip, world of difference: toast coriander seeds and grind them in a mortar/pestle. This spice needs to be fresh to get that “fragrant” effect. Enjoy!
I have to agree with Ellie, this isn't a typically Indian Chana dish. Still good, but not as fragrant. I ended up making a few tweaks:
Step 1) Put 1 can of crushed tomatoes and 2 cans chick peas in crock pot. Saute onion/peppers/spices and put in crock pot.
Step 2) I did not purée, I like it chunky. Added same spices, plus 2-3 tablespoons of Muchi Curry spice mix.
Step 3) Leave in crock-pot for 2 hours. I had to add 1/4 cup water.
Serve with Naan or Roti, rice is good too.
What is Paprika doing here? (Scratch head.) Instead, I used:
1 tsp cumin
1 tsp coriander
1 tsp garam masala
1/4 tsp red pepper flakes
1/4 tsp turmeric
no salt
1 Tbsp each ginger and garlic
2 tsp of lime juice (not lemon)
2 vegan bouillon (rapunzel, no salt added) in 4 cups hot water. Used approx. 2 cups of to cook 1 cup of jasmine brown rice, the rest for the Channa.
Served with rice, whole cilantro leaves and wedge of lime.
SO GOOD! Good at room temp for easy work meals for my husband!
Poorly conceived. Ingredient ratios are off. Too many beans, not enough sauce or spices.
This was just OK. The sauce was a bit pasty, especially on day 2.
Wasn't paying attention and accidentally grabbed the Kashmiri chili powder instead of paprika, and it was a delicious mistake.
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