Best Chana Punjabi Indian Chickpea Stew Recipes

PUNJABI CHANA

Punjabi Chana image

An Indian chickpea stew, Punjabi chana is a plain-Jane of a dish: beige beans in a tomato-based spiced sauce, flecked with minced cilantro. Mixed with rice, though, it becomes a soulful meal whose charms are hard to resist. This version of the dish came to The Times from Heather Carlucci-Rodriguez, then the chef and owner of Lassi, a tiny sliver of an Indian cafe in Greenwich Village, since closed.

Provided by Elaine Louie

Categories dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil or other vegetable oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small Thai bird chili, chopped
2 large tomatoes, chopped
1 1/2 teaspoons paprika
1 teaspoon salt, or as needed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon freshly squeezed lemon juice
2 15-ounce cans chickpeas, drained
2 tablespoons minced cilantro
Cooked rice for serving (optional)

Steps:

In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 786 milligrams, Sugar 12 grams, TransFat 0 grams

CHANA MASALA (SAVORY INDIAN CHICK PEAS)

Chana Masala (Savory Indian Chick Peas) image

Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!

Provided by latinmama

Categories World Cuisine Recipes Asian Indian

Time 30m

Yield 2

Number Of Ingredients 15

Ingredients

1 onion, chopped
1 tomato, chopped
1 (1 inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped, or more to taste
1 green chile pepper, seeded and chopped
3 tablespoons olive oil
2 bay leaves, or more to taste
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon turmeric powder
1 pinch salt to taste
water as needed
1 (15 ounce) can chickpeas
1 teaspoon fresh cilantro leaves, for garnish, or more to taste

Steps:

Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g

CHANA PUNJABI (INDIAN CHICKPEA STEW)

Chana Punjabi (Indian Chickpea Stew) image

This go-to vegetarian entree is an oldie. For extra tang, drizzle with a little yogurt over the top. Heather Carlucci-Rodriguez of the now closed restaurant Lassi; from the NY Times.

Provided by gailanng

Categories Beans

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil or 1 tablespoon mild vegetable oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small thai bird chili, chopped
2 large tomatoes, chopped
1 1/2 teaspoons paprika
1 teaspoon salt, to taste
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon fresh lemon juice
2 (15 ounce) cans chickpeas, drained
2 tablespoons minced cilantro
cooked rice, for serving

Steps:

In a medium saucepan over medium-low heat, heat oil and add onion. Saute until translucent and soft, about 5 minutes. Add garlic, ginger and chili and saute until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
Puree mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
Cover and simmer until sauce is thick and chickpeas are soft, about 45 minutes. Stir pan about every 10 minutes, adding water as needed to prevent burning. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.