Chickpea Stew (Chana Masala)

Chana Masala is the first Indian dish I learned to prepare all by myself. And if you’ve never cooked Indian food before, it’s not a bad place to start. Using the easiest method, you can make it in about fifteen minutes.

“Chana” is Hindi for garbanzo beans (aka chickpeas), and “Masala” is Hindi for mixture. You will see both of these words often in Indian cooking.

When I have the time and patience, I make chana masala from dried garbanzo beans. If you are going to make this with dried beans, I highly recommend using a pressure cooker. I have never been able to get the texture how I like from dried beans without one. With a pressure cooker it is nearly as easy as making it from a can. I’ll give you the can recipe first.

** Recipe: As of April 4, 2014, I’ve rewritten and done a better post for chana masala you can find here.

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