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!
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.
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.
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!
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.
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.
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.
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.
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.
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