Chana Punjabi (Indian Chickpea Stew)

Name: Chana Punjabi (Indian Chickpea Stew)
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon canola oil or 1 tablespoon mild vegetable oil; 1 medium onion, chopped; 2 teaspoons minced garlic; 1 teaspoon minced ginger; 1 small thai bird chili, chopped; 2 large tomatoes, chopped; 1 1/2 teaspoons paprika; 1 teaspoon salt, to taste; 1 teaspoon ground coriander; 1/2 teaspoon garam masala; 1/4 teaspoon turmeric; 1 teaspoon fresh lemon juice; 2 (15 ounce) cans chickpeas, drained; 2 tablespoons minced cilantro; cooked rice, for serving

Submitted by gailanng

"This go-to vegetarian entree is an oldie. For extra tang, drizzle with a little yogurt over the top. Heather Carlucci-Rodriguez of the now closed restaurant Lassi; from the NY Times."

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Ready In:: 1hr 10mins
Ingredients:: 15
Serves:: 4

ingredients

1 tablespoon canola oil or 1 tablespoon mild vegetable oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small thai bird chili, chopped
2 large tomatoes, chopped
1 ¹⁄₂ teaspoons paprika
1 teaspoon salt, to taste
1 teaspoon ground coriander
¹⁄₂ teaspoon garam masala
¹⁄₄ teaspoon turmeric
1 teaspoon fresh lemon juice
2 (15 ounce) cans chickpeas, drained
2 tablespoons minced cilantro
cooked rice, for serving

directions

In a medium saucepan over medium-low heat, heat oil and add onion. Saute until translucent and soft, about 5 minutes. Add garlic, ginger and chili and saute until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
Puree mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
Cover and simmer until sauce is thick and chickpeas are soft, about 45 minutes. Stir pan about every 10 minutes, adding water as needed to prevent burning. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.

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Reviews

Excellent recipe! Easy to make and everyone loved it. I am a big fan of Chickpeas and this was delicious

mmsq7789

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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