Chana Masala (Spiced Chickpeas)

Chana Masala is a simple chickpea stew with many variations, eaten by a multitude of people across India. This recipe comes from author Suketu Mehta, who wrote about the dish for our 150th issue.

Chana Masala (Spiced Chickpeas) Chana Masala (Spiced Chickpeas)
Chana Masala is a simple chickpea stew with many variations, eaten by a multitude of people across India. This recipe comes from author Suketu Mehta, who wrote about the dish for our 150th issue.
Yield: makes ABOUT 6 CUPS

Ingredients

  • 2 tbsp. minced ginger
  • 3 tsp. garam masala
  • 2 tsp. ground turmeric
  • 8 cloves garlic, chopped
  • 14 cup canola oil
  • 2 tsp. coriander seeds
  • 1 tsp. cumin seeds
  • 3 green cardamom pods
  • 2 chiles de arbol, stemmed
  • 1 stick cinnamon
  • 2 large yellow onions, chopped
  • 1 (15-oz.) can whole peeled tomatoes in juice, crushed
  • 2 tbsp. Asian tamarind concentrate
  • 3 (15-oz.) cans chickpeas
  • 2 tbsp. fresh lemon juice
  • 14 tsp. amchoor (green mango powder, optional)
  • Kosher salt, to taste
  • Cilantro and hot sauce, to garnish
  • Cooked rice, for serving

Instructions

  1. Puree ginger, 1 tsp. garam masala, turmeric, garlic, and 3 tbsp. water in a food processor; set paste aside. Heat oil in a 6-qt. saucepan over medium-high heat. Add coriander, cumin, cardamom, chiles, and cinnamon; cook until fragrant, about 1 minute. Add onions; cook until lightly browned, about 8 minutes. Add reserved paste; cook for 3 minutes. Add tomatoes; cook until slightly reduced, about 4 minutes. Add tamarind and chickpeas; boil. Reduce heat to medium-low; cook until liquid is reduced by 14, about 45 minutes. Add remaining garam masala, juice, amchoor, and salt; garnish with cilantro and hot sauce. Serve with rice.

See all 150 classic recipes featured in our 150th issue »