Spicy Chickpeas (Chana Masala/Chole)

AuthorYashodhara G.
DifficultyIntermediate

This popular dish is a spicy chickpea curry, liked by most. Eat alone or with traditional Indian flatbread (bhaturas). With a little planning, dehydrated chickpeas can be soaked and slow-cooked prior to adding spices. Crockpots make the best spicy chickpeas (chana masala/chole)!

TweetSaveShareShareBigOven

Yields6 Servings

 2 cups dried chickpeas/garbanzo beans (kabuli chana) - soaked overnight or 6-8 hours
 5 cups water to presoak - depending on cooking method
 ¼ tsp baking soda (optional)
 1 tbsp cooking oil
 1 tsp cumin seed (zeera)
  tsp asafetida powder (hing)
 2 tsp coriander powder (dhania)
 ½ tsp red chile powder (lal mirch) or to taste (optional)
 2 tsp chana/chole masala spice mix
 ½ cup water, or more as needed
 2 tsp salt, or to taste
 1 tsp tamarind paste (imli)
 2 tbsp ginger - peeled and cut into matchsticks
 2 tsp roasted cumin powder (zeera)
 1 tsp garam masala
 4 tbsp fresh cilantro (dhania) - chopped
 1 medium size onion - sliced
 2 fresh green chilies, or jalapeños (hari mirch) - cut in small rounds (optional)
 1 lime or lemon - cut into wedges

1

Cook soaked chickpeas in water with baking soda, using a pressure cooker, crock-pot, or pot until soft, not mushy. Do not add salt until the chickpeas are cooked, as it separates the skin.

2

In small pan, heat oil and temper cumin seeds until light brown. Then add and roast asafetida for a few seconds, add coriander powder, red chile powder, and chana/chole masala spice mix in the oil to release their flavors, being careful not to burn.

3

Add a little water and mix in, adding the rest of the ingredients except the fresh cilantro, onion, green chilies and lime.

4

Pour this spice mix into a pot with the cooked chickpeas, mixing to make sure the chickpeas are under the liquid. Add hot water as needed to simmer for 30-40 minutes to absorb the flavor of the spices - stirring occasionally.

5

Taste and adjust seasoning and thickness by adding water or letting it evaporate.

6

Transfer in a serving dish. Sprinkle with chopped fresh cilantro and serve with sliced onions, fresh green chillies/jalapeños, lemon or lime wedges and with traditional Indian flatbread (bhaturas).

Ingredients

 2 cups dried chickpeas/garbanzo beans (kabuli chana) - soaked overnight or 6-8 hours
 5 cups water to presoak - depending on cooking method
 ¼ tsp baking soda (optional)
 1 tbsp cooking oil
 1 tsp cumin seed (zeera)
  tsp asafetida powder (hing)
 2 tsp coriander powder (dhania)
 ½ tsp red chile powder (lal mirch) or to taste (optional)
 2 tsp chana/chole masala spice mix
 ½ cup water, or more as needed
 2 tsp salt, or to taste
 1 tsp tamarind paste (imli)
 2 tbsp ginger - peeled and cut into matchsticks
 2 tsp roasted cumin powder (zeera)
 1 tsp garam masala
 4 tbsp fresh cilantro (dhania) - chopped
 1 medium size onion - sliced
 2 fresh green chilies, or jalapeños (hari mirch) - cut in small rounds (optional)
 1 lime or lemon - cut into wedges

Directions

1

Cook soaked chickpeas in water with baking soda, using a pressure cooker, crock-pot, or pot until soft, not mushy. Do not add salt until the chickpeas are cooked, as it separates the skin.

2

In small pan, heat oil and temper cumin seeds until light brown. Then add and roast asafetida for a few seconds, add coriander powder, red chile powder, and chana/chole masala spice mix in the oil to release their flavors, being careful not to burn.

3

Add a little water and mix in, adding the rest of the ingredients except the fresh cilantro, onion, green chilies and lime.

4

Pour this spice mix into a pot with the cooked chickpeas, mixing to make sure the chickpeas are under the liquid. Add hot water as needed to simmer for 30-40 minutes to absorb the flavor of the spices - stirring occasionally.

5

Taste and adjust seasoning and thickness by adding water or letting it evaporate.

6

Transfer in a serving dish. Sprinkle with chopped fresh cilantro and serve with sliced onions, fresh green chillies/jalapeños, lemon or lime wedges and with traditional Indian flatbread (bhaturas).

Spicy Chickpeas (Chana Masala/Chole)

Leave a Reply