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Recipe: Channa Masala (chick pea curry)

Posted on September 27, 2012 | 0 comments

What happens when you haven’t gone grocery shopping and all you have in the house for protein is a can of Chickpeas? You can create a new recipe! My friend, Lache, who was here on an internship for a year at the NY OCME, left recently and in trying to get rid of the stuff she accumulated - gave me a few items, including a can of chickpeas. I took, knowing full well I have never cooked with chickpeas in my life. Then last week, I had no protein in the house and ended up with this can on my counter. What resulted was a easy Channa Masala recipe I will endeavor to use often, thanks Lache!:

Channa Masala

2 cans Chickpeas (I used one because I only had one, but ideally you want 2)

1 onion, chopped small

2 potatoes, peeled and quartered

2 carrots,peeled and cut into rounds

1 tsp turmeric

2 tsp curry powder

1 tsp Garam masala

1 tsp Tandoori Masala

1/2 tsp Cayenne Pepper

1/2 Cumin

1 cinnamon stick

2 cardamon seeds

2 star anise

2 tbsp tomato paste

1/2 chicken stock cube (or vegetable)

salt and sugar to taste

handful of Coriander/cilantro chopped

Dissolve the chicken stock cube in a mug in some boiling water. Braise the onion with the cinnamon, cardamon and star anise until soft. Add the spices for a minute or two. Add dissolved chicken stock into pot, and add a cup more water. Add vegetables and salt. Cover and allow to simmer until vegetable are starting to get soft. Add tomato paste, a pinch of sugar and the drained chickpeas. Cover and allow to simmer until sauce thickens a bit and vegetables are soft. Add coriander and stir. Taste and add salt/sugar if needed.

You can use any vegetable you like, I just used what I had in the house, especially as I only had one can of chickpeas. Serve with basmati rice and enjoy!

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