This Chickpea Dish is one of the WONDERS of the World | Chana Masala
This Indian chickpea curry, known as Chana Masala, is truly one of the most flavorful chickpea dishes ever. We´re talking a huge explosion of flavors, thanks to all the spices that are used. But the best part? It´s easy to make and done in about 45 minutes.
This recipe is part of the new Spain on a Fork travel series. Where we take a virtual visit to one of the many beautiful countries around the world and recreate one of their dishes. Of course, I added a Spanish touch to this dish, but kept it as authentic as possible.
To make this dish, I used jarred chickpeas, which is the same thing as the canned ones. But you can use dried chickpeas if you prefer. Just soak them overnight in cold water and then cook covered in water for 2 to 4 hours or until tender.
TIPS & TRICKS to Make this Recipe: Once the dish is cooked, make sure to mash a couple of the chickpeas, this way you end up with a thicker texture. I also seasoned with garam masala, black pepper and a squeeze of fresh lemon juice at the end. This brings out and incredible balance of goodness to the dish.
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Watch the Video Below on How to Make this Chana Masala
Indian Chickpea Curry | Chana Masala
- 2 tbsp extra virgin olive oil 30 ml
- 1 red onion
- 6 cloves garlic
- 1 tbsp cumin seeds 6 grams
- 1 inch piece fresh ginger 6 grams
- 2 tsp dried cilantro 1.20 grams
- 1 tsp ground cumin 2.5 grams
- 1 tsp sweet smoked Spanish paprika 2.30 grams
- 1/4 tsp hot smoked Spanish paprika .65 grams
- 1/4 tsp saffron threads .17 grams
- 4 tomatoes
- 2 1/2 cups canned chickpeas 400 grams (drained)
- 1/4 tsp baking powder 1.50 grams
- 2 cups cold water 475 ml
- dash garam masala
- dash black pepper
- squeeze fresh lemon juice
- hadful finely chopped cilantro
- dash sea salt
FInely dice 1 small red onion, roughly chop 6 cloves garlic, finely grate 4 tomatoes to end up with 1 cup tomato sauce (225 grams) and finely grate a 1-inch piece of fresh ginger to end up with 1 tbsp, to make the spice blend, add 2 tsp dried cilantro into a bowl, along with 1 tsp ground cumin, 1 tsp sweet smoked Spanish paprika, 1/4 tsp hot smoked Spanish paprika and 1/4 tsp saffron threads, mix together until well mixed
Heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add in the diced onion and 1 tbsp cumin seeds, mix together continuously, after 4 minutes and the onion is lightly sauteed, add in the chopped garlic and grated ginger, continue to mix, after 1 minute add in the spice blend, mix together and cook for 30 seconds, then add in the tomato sauce and simmer for a couple of minutes
After simmering the tomato sauce for 3 to 4 minutes and it has thickened up, add in 2 1/2 cups of canned chickpeas (drained & rinsed), 1/4 tsp baking powder and season with sea salt, gently mix together until well mixed, then add in 2 cups cold water, mix together and raise the heat to a high heat
Once it comes to a boil, place a lid on the pan and lower the heat to a medium heat, simmer for 20 to 25 minutes, then remove the lid from the pan, push down on a couple of the chickpeas to thicken up the mixture, turn off the heat, add in a dash of garam masala, some freshly cracked black pepper and a squeeze of fresh lemon juice, gently mix together
Transfer into shallow bowls and sprinkle with finely chopped fresh cilantro, enjoy!
Get the Saffron Threads I used to make this recipe
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