Masala Chana
Spicy, tangy chickpeas, a quick and hearty Indian delight.
⏱️ 30 min🍽️ Serves 1
🔥 320 kcal💪 14g protein🍚 48g carbs🥑 8g fat🌾 12g fibreper serving
📲 Share
servings
🎬 Watch Adigemane make it
Ingredients
- 🥫400 g canned chickpeas, drained and rinsed
- 🧅1 medium onion, finely chopped
- 🍅2 medium tomatoes, finely chopped
- 🧄1 tsp ginger-garlic paste
- 🧡½ tsp turmeric powder
- 🌶️1 tsp red chili powder
- 🌿1 ½ tsp coriander powder
- 🌱1 tsp cumin powder
- ♨️½ tsp garam masala
- 🥭1 tsp amchur (dry mango powder)
- 🌻2 tbsp cooking oil
- cilantro¼ cup fresh coriander leaves, chopped
- 🧂 salt, to taste
Pro tips
- For extra tang, add a squeeze of fresh lemon juice at the end.
- Adjust chili powder to your spice preference; reduce for mild, increase for fiery.
- Serve with rice, naan, or as a standalone protein-packed snack.
- To make it richer, add 1-2 tablespoons of yogurt or cream after adding water in step 6.
Method
- 1Heat oil in a pan or kadai over medium heat. Add chopped onions and sauté until golden brown.
- 2Add ginger-garlic paste and cook for 1 minute until fragrant.
- 3Stir in chopped tomatoes and cook until they soften and release oil, about 5-7 minutes.
- 4Add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Mix well and cook for 2-3 minutes, adding a splash of water if the masala sticks to the pan.
- 5Add the drained and rinsed chickpeas to the masala. Mix thoroughly to coat the chickpeas.
- 6Pour in about 1/2 cup of water, bring to a simmer, then cover and cook for 5-7 minutes, allowing the flavors to meld and the chickpeas to absorb the spices.
- 7Stir in garam masala and amchur powder. Cook for another 2 minutes, uncovered.
- 8Garnish with fresh chopped coriander leaves and serve hot.