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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.
Category Dals & Legumes
Servings Makes 4 cups Serving Size 3 TBS
Calories 34 Protein g
Fat 0.9 g Carbohydrates5 g



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.

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