Channa Masala - Chole - Stewed Spiced Chickpeas
Channa Masala sometimes known as chole is a classic Indian stewed chickpea dish. This recipe is very straight forward and easy to make on a weekend or in bulk on a Sunday night.
Time: 1 hour
- 4 medium/large cloves garlic, chopped
- 1 (1-inch) knob ginger, peeled, chopped
- 1 to 3 Serrano chilies (to taste), seeds in and chopped
- 1 large onion, finely diced (yields about 1 1/2 cups)
- 1 28-oz can whole peeled tomatoes
- 2 14-oz cans chickpeas, drained and rinsed
- 1 lemon, juiced and divided
- Kosher salt
- 2 tablespoons (30ml) vegetable oil or ghee
- 1 cup cilantro leaves, roughly chopped
(* included in our 7 Spice Starter Kit)
- 3 teaspoons - Mumbai Spice Company black mustard seed*
- 2 teaspoon - Mumbai Spice Company whole cumin seed*
- 1/4 teaspoon - baking soda
- 2 teaspoons - Mumbai Spice Company coriander powder*
- 1/2 teaspoon - freshly ground black pepper
- 1 teaspoon - Mumbai Spice Company ground turmeric*
- 2 teaspoons - Mumbai Spice Company garam masala, divided*
- 1 teaspoon Mumbai Spice Company red chili powder*
- Food processor or mortar and pestle
- In a mortar and pestle, or a food processor combine garlic, ginger, chilies, 1/2 tsp of salt, and half lemon juice. Pound/process until you have a fine paste. Set aside. (Alternatively, you can use a mircoplane or box grater to create a paste or buy premade paste from the store).
- In a large saucepan over medium-high heat the oil/ghee until shimmering. Add mustard seed and whole cumin seed to hot oil. You want them to sputter and dance together. They will quickly become aromatic (about 20-30seconds), add the onion, and baking soda.
- Cook onions down. Stir frequently. The onions will start to leave a brown coating on the bottom of the pan after 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from the pan, and continue cooking. Repeat this process until onions are a deep brown, about 10 minutes total.
- After onions are browned, add garlic/ginger/chili paste. Stir to combine.
- Add coriander powder, black pepper, turmeric, red chili powder, and half the garam masala. Stir for about 30 seconds until fragrant.
- Add tomatoes and crush them until you have chunks.
- Add drained, rinsed chickpeas and cilantro, reserving a little cilantro for garnish. Add 1/2 cup water.
- Bring to a simmer, cover with lid slightly cracked, and reduce heat to maintain a gentle bubbling. Cook, stirring occasionally, until liquid has reduced into a thick stew and spices have melded about 30 minutes.
- Stir in remaining garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan, sprinkling additional cilantro on top.