Chickpeas never tasted so good! A deeply spiced, thick, tangy tomato and onion-based gravy envelops soft chickpeas that melt in your mouth.
Chana Masala is a popular vegetarian staple originating from the northern part of the Indian subcontinent. This protein and flavor rich dish has slight variations in taste by region and is traditionally enjoyed with fluffy deep fried bread known as puri which is made with wheat flour or bhature which is made with all-purpose flour. No matter how you eat it, you feel a sense of warmth and comfort that transcends your tastebuds to your soul.
The Spice Collective's Chana Masala blend compiles the numerous spices and flavors that are requisite for an authentic Chana Masala dish!
30oz canned garbanzo beans or 1 cup dried garbanzo beans soaked overnight in 2 cups of water
1 tbsp oil
1 large white onion, finely chopped
4 roma tomatoes, diced or 14.5oz can of diced tomatoes, drained
1 tbsp ginger, grated
2 tbsp garlic, minced
1 tsp salt, more to taste
3 tbsp Chana Masala spice blend by The Spice Collective
½ cup water (1 cup water if using canned chickpeas)
Accompaniments
⅓ cup cilantro, chopped
½ red onion, finely diced
Naan
Basmati Rice
Directions
Instant Pot
If using canned garbanzo beans, drain, rinse, and set aside. If using dried garbanzo beans, soak overnight in cold water, drain and rinse when ready to begin cooking.
Using the Instant Pot, select the “Saute” setting, add oil, allow it to heat up. Add onion and stir fry until onion begins to brown, about 5-7 minutes.
Stir in garlic and ginger, add tomatoes and cook for another 5-7 minutes. Using an immersion blender (or transfer to traditional blender), blend onion/tomato mixture until smooth.
Add salt and the Chana Masala spice blend and stir. Add in garbanzo beans and water. Close and lock the Instant Pot lid, close the pressure valve, select “Manual” high pressure, set to cook for 35 minutes. Allow the pressure to release naturally.
Open the lid, stir well. Select the “Saute” setting and allow Chana Masala to continue cooking for another 5 minutes to allow the excess water to burn off, and for the gravy to thicken.
Top with cilantro leaves, serve with diced red onion and your favorite naan or basmati rice
Stovetop
If using dried garbanzo beans, soak overnight in cold water, drain and rinse. Using a pressure cooker, cook garbanzo beans for 6-7 whistles. If using canned garbanzo beans, drain, rinse, and set aside.
Heat oil in a deep pan or pot on medium heat, add onions and saute until translucent, about 5-7 minutes.
Stir in garlic and ginger, cook and stir until fragrant, about 2 minutes. Add tomatoes, stir and cook until tomatoes break down, about 10 minutes.
Add salt and the Chana Masala spice blend and stir to incorporate spices, add a few tablespoons of water if mixture starts to stick to the bottom of the pan. Continue cooking, stirring frequently for about 5 minutes.
Add in the garbanzo beans and simmer on medium heat for 15 minutes to allow the garbanzo beans to take on the spices, allow for the excess water to burn off, and for the gravy to thicken.
Top with cilantro leaves, serve with diced red onion and your favorite naan or basmati rice
