Folks, this recipe for chickpeas indian style, or cholay or chana masala as it is called, hits the spot. 🙂 This is one of my favourite South Asian dishes. It’s incredibly delicious and surprisingly easy and quick enough to make for a weekday meal. It’s also fancy enough to serve for company. It’s my regular, “O no! People are coming over for dinner and I need to make something quick!”

Have with a side of rice / roti. For a gluten-free roti, you can see my recipe for my buckwheat flour chapati  or my grain-free chickpea flour wrap. 

Recipe for Chickpeas Indian Style

2016-04-19 15:40:03

Serves 2

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Ingredients

1. 2.5 cups cooked (or canned) chickpeas
2. 1 tbsp olive oil
3. 1 tsp ginger, minced
4. 1 tsp garlic, minced
5. 1 medium onion, sliced
6. 1 tomato (optional, can add extra lemon instead)
7. 1 small chilli pepper, cut in half (leave whole if you like mild)
8. 1 tsp salt
9. 1/2 tsp chilli powder
10. 1 tsp turmeric
11. 1.5 tsp cumin powder
12. 1.5 tsp coriander powder
13. 1 tsp garam masala
14. 1 tsp chaat masala, optional
15. 2 tbsp freshly squeezed lemon juice
16. fresh cilantro to garnish (optional)

Instructions

1. Sauté onions over medium heat in skillet
2. Add ginger and garlic when onions start to brown.
3. Sauté for 1-2 minutes or until garlic starts to brown.
4. Add all spices, chilli pepper, and tomato (if using) and mix well.
5. Add chickpeas and 1 cup water and bring to a boil.
6. Cover and let cook for about 20-25 minutes over low-medium heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more water if needed.
7. Remove from heat, mix in lemon juice and add cilantro, if using

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