Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
2
Yield:
2 cups
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.

    Advertisement
  • Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.

  • Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Cook's Notes:

Serve with my 'Mattar Paneer' recipe for a totally authentic Indian dinner.

As an optional serving suggestion, use the "Indian Naan Bread" recipe instead of rice as a companion to this dish.

Nutrition Facts

413 calories; protein 9.4g; carbohydrates 46.2g; fat 22.8g; sodium 524.9mg. Full Nutrition
Advertisement

Reviews (146)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/24/2014
I just made this tonight. I made some modifications…used a can of tomatoes, 1/2 can diced green chiles, used 1/4 tsp. powdered ginger, added 1/4 tsp. of cayenne, and left out the coriander because I didn't have any. This recipe only took me maybe 15 minutes to make because of the canned ingredients (oh, the canned tomatoes made it so that I didn't have to add water at the end). This tasted wonderful! I go to Indian restaurants often and it definitely rivaled the chana masala I've had there. My husband also loved it. There was enough sauce that I probably could have added another can of chickpeas and it would have still been fine. Thank you for the great recipe! Read More
(90)

Most helpful critical review

Rating: 1 stars
04/07/2015
I found that to get a 'golden brown color' and 'separation of the oil', I had to saute this for 20-30 minutes instead of 2-3. The overcooking must have released a bitter component (from the onion, garlic or ginger). I like the idea of using the blender instead of chopping and grating, but next time would follow the direction to saute for only a few minutes and ignore the direction to saute until golden brown or until the oil separates. Doing the latter two ruined the dish. Read More
(24)
207 Ratings
  • 5 star values: 128
  • 4 star values: 45
  • 3 star values: 17
  • 2 star values: 12
  • 1 star values: 5
Rating: 5 stars
03/23/2014
I just made this tonight. I made some modifications…used a can of tomatoes, 1/2 can diced green chiles, used 1/4 tsp. powdered ginger, added 1/4 tsp. of cayenne, and left out the coriander because I didn't have any. This recipe only took me maybe 15 minutes to make because of the canned ingredients (oh, the canned tomatoes made it so that I didn't have to add water at the end). This tasted wonderful! I go to Indian restaurants often and it definitely rivaled the chana masala I've had there. My husband also loved it. There was enough sauce that I probably could have added another can of chickpeas and it would have still been fine. Thank you for the great recipe! Read More
(90)
Rating: 5 stars
03/21/2014
Absolutely, fantastically, delicious. My son's East Indian girlfriend gave it her blessing and said it was a very authentic tasting dish. For that, I'm thrilled. Read More
(26)
Rating: 1 stars
04/07/2015
I found that to get a 'golden brown color' and 'separation of the oil', I had to saute this for 20-30 minutes instead of 2-3. The overcooking must have released a bitter component (from the onion, garlic or ginger). I like the idea of using the blender instead of chopping and grating, but next time would follow the direction to saute for only a few minutes and ignore the direction to saute until golden brown or until the oil separates. Doing the latter two ruined the dish. Read More
(24)
Advertisement
Rating: 5 stars
02/26/2014
I just chopped the vegetables I did not make this into a paste. The taste was hot and spicy the way I enjoy my food! Read More
(21)
Rating: 4 stars
08/24/2014
I tasted this dish at Costco and loved it! I cook with chick peas a lot so I was game to try making it myself. It was very easy I had my 13 year old daughter make it and it came out pretty good. We skipped the green chile and bay leaf we didn't have any in the house. It is very savory and very mild tasting- not one spice overpowering the dish. I used 2 cups of organic dry garbanzo beans which I soak all day then boil for about an hour. They were nice and tender and from that point the preparation of the dish is very quick. Looking forward to eating over some brown rice tomorrow. Read More
(14)
Rating: 4 stars
11/02/2014
Loved it! The only thing I'll do differently next time is sauté the onions and garlic before blending them. They never quite cooked but even still the end result was pretty great. Read More
(10)
Advertisement
Rating: 5 stars
08/25/2014
I loved this recipe! The second time I made it I used canned tomatos and it turned out just fine! I prefer fresh, but in a pinch canned worked well. Read More
(8)
Rating: 5 stars
02/22/2014
We enjoyed this. I didn't measure any of the ingredients just went by smell and taste but kept the proportions close to the recipe because I started with dry garbanzo beans. I would surely make this again. Read More
(8)
Rating: 4 stars
06/08/2015
I prepared this recipe a little differently than indicated but thought it was a great tasting dish. I had no garam masala; so I found a recipe here on All Recipes and used it. That made the recipe a little more time-consuming. Basically I heated the olive oil in a pan and added the onions and then remembered the bay leaf...then I prepared as indicated adding fresh tomatoes garlic ginger pepper flakes and the garam masala. Then I added in some chickpeas in their juice I had previously made and served it over jasmine rice. Important note at first it was bitter however when I added the tumeric it toned it down. Next time I will increase my tomatoes or used canned. Also as it was very spicy with the chili I will add in carrots or sweet potatoes. Thanks for sharing this lovely dish. Read More
(7)
Advertisement