Best Black Chana With Potato Recipes

BLACK CHANA MASALA CHICKPEA CURRY

Black Chana Masala Chickpea Curry image

This delicious Black Chana Masala is an easy to make chickpea curry made with black chickpeas. It's bursting with flavor and is a healthy Meatless Monday vegetarian dinner recipe.

Provided by Kristen Stevens

Categories Dinner

Time 1h

Number Of Ingredients 14

Ingredients

2 cups dried black chickpeas (or 6 cups cooked black or regular chickpeas)
2 tablespoons oil
1 large onion (finely minced)
Pinch of baking soda
1 teaspoon each: mustard and cumin seeds
2 tablespoons finely minced ginger
4 cloves garlic (minced)
1-2 green chilis (finely minced (remove seeds for a less spicy chili. I used serrano chilis.))
2 tablespoons tomato paste
2 teaspoons each: coriander and garam masala
1 teaspoon turmeric
28 ounce can diced tomatoes
1 cup chopped cilantro
Juice of 1 lemon

Steps:

Place the dried chickpeas in a large pot and fill it with water. Let it sit overnight on your counter, or for 8-24 hours. Drain the chickpeas and add fresh water to the pot. Bring the pot to a boil over high heat then reduce the heat and simmer for 1 ½ hours, or until the chickpeas are soft. Drain and set aside.
Heat the oil in a large skillet over medium-high heat. Add the onion and let it cook until it's soft, about 5 minutes. Turn the heat down to medium and add the baking soda to the pan. Continue to cook, stirring occasionally, until the onion is dark brown, about 10 minutes. Add the mustard seeds, cumin seeds, ginger, garlic, and chilis to the pan and cook until a dark brown paste forms, about 5 minutes more. (See the pictures in the post to see what it should look like.)
Push this onion paste to the side of the pan and add the tomato paste. Let it caramelize until is smells sweet and darkens slightly, about 3 minutes. Add the coriander, garam masala, and turmeric to the pan and let it cook for 1 minute more.
Add the diced tomatoes to the pan and gently break them up with a potato masher or the back of a wooden spoon. You want some texture here, just not big chunks of tomatoes. Add the cooked chickpeas, sea salt, and a ½ cup of water to the pan and let it simmer for a half hour. If you're serving this with rice, now is the time to start cooking it.
Season with extra sea salt if needed and stir in the cilantro and lemon juice just before serving.

Nutrition Facts : ServingSize 1 serving = ⅙ of the recipe, Calories 339 kcal, Carbohydrate 53 g, Protein 15 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Sodium 322 mg, Fiber 15 g, Sugar 13 g, UnsaturatedFat 7 g

EASY CHICKPEA CURRY WITH POTATO (CHANA ALOO CURRY)

Easy Chickpea Curry with Potato (Chana Aloo Curry) image

Recipe video above. A Caribbean curry from Trinidad that tastes very similar to tomato based Indian curries. This curry has incredible flavour, and is one of the easiest real curries because you won't need to trek to the speciality store for the spices, you can get everything from the supermarket! Spice level: Medium (Note 1)

Provided by Nagi | RecipeTin Eats

Categories Curry Dinner

Time 40m

Number Of Ingredients 20

Ingredients

2 tbsp curry powder ((Note 3))
1 tsp All Spice powder
1 tsp nutmeg powder ((or 1/2 tsp freshly grated))
1 1/2 tsp smoked paprika ((or normal or sweet))
2 tsp dried thyme leaves ((or 3 tsp fresh))
1 tsp cumin powder
3/4 tsp cayenne pepper
1 tsp white pepper ((or 1/2 tsp black pepper))
3 tbsp (65ml) cooking oil ((I used vegetable))
2 large garlic cloves (, minced)
1 large onion (, diced (brown, white, yellow))
1 1/2 cups (225g) potatoes (, cut into 1.2cm / 1/2" cubes)
28 oz / 800g canned chickpeas (2 x 14oz/400g cans) (, drained (Note 3))
14 oz / 400g canned crushed tomatoes
2 cups (500ml) vegetable or chicken broth/stock
2 scallion/shallot stems (, sliced (green & white part))
2 tbsp fresh parsley (, finely chopped (or coriander/cilantro))
Salt to taste
Basmati rice
White rice

Steps:

Heat oil in a large pot or very deep skillet over medium high heat.
Add onion and garlic, cook for 3 minutes until onion is translucent.
Add Curry Spices and stir for 1 minute.
Add the potatoes and stir to coat in the Spices. If the spices start to stick to the bottom of the pot, add a tiny splash of water.
Add the chickpeas, tomatoes and vegetable or chicken broth. Bring to simmer then turn down the heat to medium and simmer for 15 minutes, or until the potatoes are cooked and the sauce has thickened.
Adjust salt to taste, stir through scallions/shallots and parsley.
Serve with rice - basmati would be ideal, or Coconut Rice if you're wanting to impress. To go all out, add some Easy Soft Flatbreads!

Nutrition Facts : ServingSize 526 g, Calories 248 kcal, Carbohydrate 32 g, Protein 8 g, Fat 11 g, Sodium 759 mg, Fiber 8 g, Sugar 5 g