Channa Masala (Chickpea Curry)

Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!


Recipes · Cuisine · Asian · Indian


Prep Time: 10 mins
Cook Time: 10 mins
Servings: 4
Total Time: 20 mins
Yield: 4 cups

Ingredients

Ingredients List

  • 2 tomatoes, diced

  • 1 onion, chopped

  • 1 (1 inch) piece fresh ginger, peeled and roughly chopped

  • 1 tablespoon rice flour

  • 1 tablespoon olive oil

  • 1 teaspoon cumin seeds

  • 2 (15 ounce) cans garbanzo beans, rinsed and drained

  • 1 teaspoon curry powder

  • 1 teaspoon salt

  • 1 teaspoon chopped fresh cilantro


Directions

  1. Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.

  2. Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.


Nutrition Facts (per serving)

Nutrition Facts
246 Calories
5g Fat
43g Carbs
9g Protein


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