This is a typical Northern Indian recipe that is easy to make, and delicious. You will need to go to an Indian grocery to buy the masalas.

Advertisement

Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a saucepan over medium-high heat. Stir in the garlic, onion, and ginger, and cook until browned. Stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt. Bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.

    Advertisement

Nutrition Facts

231.9 calories; 7.9 g protein; 36.9 g carbohydrates; 0 mg cholesterol; 541.7 mg sodium. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/19/2007
My fiance is from India and we make a similar recipe on a regular basis. You don't need to add cornstarch to thicken the sauce. After the chick peas are softened, use a potato masher and mash them a little bit. Don't mash them all, just mash them so some get smushed. This will thicken the sauce naturally. Just let it simmer for a few minutes and it will thicken right up. I also add 1 tsp. garam masala, 1 tsp. turmeric, 1 tsp. of cumin, 2tsp. salt, and a little bit of cayenne pepper (around a 1/4 tsp). You can also use 1 tsp. of coriander if you like. Garnish with fresh cilantro when serving. We always use red onions and the tomatoes should be diced, not quartered like in the picture with the recipe. I love this recipe. It is really healthy and delicious. Read More
(291)

Most helpful critical review

Rating: 3 stars
02/02/2020
It was good but lacked flavor. Not sure an 1/8 of tsp of Garam Masala really did anything. Will research other recipes with higher spice levels Read More
74 Ratings
  • 5 star values: 45
  • 4 star values: 25
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/18/2007
My fiance is from India and we make a similar recipe on a regular basis. You don't need to add cornstarch to thicken the sauce. After the chick peas are softened, use a potato masher and mash them a little bit. Don't mash them all, just mash them so some get smushed. This will thicken the sauce naturally. Just let it simmer for a few minutes and it will thicken right up. I also add 1 tsp. garam masala, 1 tsp. turmeric, 1 tsp. of cumin, 2tsp. salt, and a little bit of cayenne pepper (around a 1/4 tsp). You can also use 1 tsp. of coriander if you like. Garnish with fresh cilantro when serving. We always use red onions and the tomatoes should be diced, not quartered like in the picture with the recipe. I love this recipe. It is really healthy and delicious. Read More
(291)
Rating: 5 stars
01/06/2009
My husband and I loved this!! We can't get enough of it! I was really excited to find an accessible indian recipe. I didn't have channa masala so I only used garam. Also, I used helpful suggestions from gnip. I mashed some of the chickpeas to thicken the curry and I added 1 tsp. turmeric, 1 tsp. of cumin,1 tsp. of coriander and a little bit of cayenne pepper (around a 1/4 tsp). I used red onions and then seeded and diced the tomatoes Read More
(65)
Rating: 4 stars
06/06/2008
This is very easy and tasty. I used 1 tsp. of garam masala because I couldn't find the other spice listed. Enjoyed it with naan with mango chuntey and almonds, indian-style cauliflower, indian-style eggplant, and indian-style okra (all from this site.) Read More
(42)
Advertisement
Rating: 5 stars
12/20/2006
This is a very good "channa masala". I cook the dish a lot longer (until the liquid reduces almost completely and the chick peas are very soft). This just takes more like my favorite Indian restaurants do it. I love Indian food and I am always trying to cook it at home. This is the first success I have had. Some day I will have to get lessons from someone who grew up cooking Indian. Until then I will have this recipe as one of my staples. Thanks for the delicious and easy recipe! Read More
(39)
Rating: 5 stars
07/18/2006
Loved it! I always make a few changes to recipes: increased the amount of masalas a bit to my taste used red onion 2 roma tomatoes (squeezed of seeds). I added a dash of half n half at the end after the simmer. Will accompany my curry dishes from now on! Very healthy side option. Read More
(30)
Rating: 5 stars
05/13/2007
This was fantastic and VERY easy. I skipped the channa masala in favor of what I had on hand; used mustard seeds tumeric and corriander. It is a tasty curry! Read More
(28)
Advertisement
Rating: 4 stars
11/04/2007
This was pretty good. I would recommend adding more garam masala though to give a more indian taste. Read More
(23)
Rating: 4 stars
02/26/2008
Flavour was better for leftovers as it had time to soak into the beans. Read More
(21)
Rating: 5 stars
10/25/2007
great recipe i added a little cornstarch to thicken the sauce. i will definitely make this again Read More
(20)
Rating: 3 stars
02/02/2020
It was good but lacked flavor. Not sure an 1/8 of tsp of Garam Masala really did anything. Will research other recipes with higher spice levels Read More