Chana Recipe

Seasoned Chickpeas with Onions and Tomato

Make a hot pepper mixture by grinding together and setting aside:: 1/2 jalapeño pepper; 1/2 clove garlic, minced; 1/4 inch fresh ginger, grated; pinch cumin seeds
Heat in a saucepan:: 1 Tablespoon vegetable oil; tiny pinch hing; 1/2 teaspoon cumin/mustard/sesame seed mixture
When the seeds pop, add and sauté until the onions are soft:: 2 medium onions, diced; 1 1/2 tomatoes, diced; the hot pepper mixture; 1 Tablespoon tomato paste (opt.)
Add powdered spices and whole spices:: 2 teaspoons cumin/coriander powder; 1 teaspoon turmeric; 1 teaspoon garam masala; 1/4-1/2 teaspoon hot red pepper powder (opt.); 6 whole cloves; 10 black peppers; 2 inch cinnamon stick, broken into pieces; 1 Tablespoon bay leaves
Then add:: 1 3/4 cups cooked chickpeas (1 [19 oz.] can); 2/3 cup water; 1 1/4 teaspoon salt; 2 Tablespoons fresh coriander leaves (cilantro), chopped
Simmer for 10 minutes. Serve hot. You can crush a few chickpeas against the side of the pot with your spoon to thicken the sauce.


The sautéed onions, tomatos and spices create the robust, flavorful base for this dish.


Mash some chickpeas against the side of the pot to create a thicker texture.