I’m back with yet another household favorite. Chickpeas or chana in a wonderful tomato base, flavored with spices. I gave this dish a little South Indian touch by adding mustard seeds and curry leaves. The curry leaves add such a distinctive flavor and it goes really well with the chickpeas. This recipe is a dry item (i.e without a gravy).
So, to start off. I cooked the chickpeas in water until they were soft. If you have pre-cooked chickpeas, then this recipe can be made within 20 minutes. Fry up some mustard seeds and curry leaves with a tablespoon of oil in a pan. Be careful, as the seeds pop once the oil is hot. Once they begin to pop and crackle(Crackling Mustard 🙂 ), quickly chuck in onions and garlic. Add in chopped tomatoes and cook until they can be easily mashed. Add in salt, spices and a little water(just so the spices don’t burn). Let it bubble and your tomato masala is now ready for the chickpeas. Let the chickpeas cook in the masala for an addition 5 minutes and it’s ready!
Serve this with rotis, chapatis or rice. I personally enjoy eating this with chapatis, cucumber slices on the side with a slight sprinkle of red chilli powder and salt on them. Mouth watering!!
You can use the same recipe to make a curry. Add more stock, water or even coconut milk to the masala and you’ll have yourself an excellent chickpea curry!
I hope you enjoyed this recipe.
Visit my YouTube Channel. Like, share and subscribe to show some love 🙂
Total : 50 Mins Prep : 10 Mins Cooking : 40 Mins
- Chickpeas – 1 Cup
- Chopped onion – 1
- Chopped garlic – 1 Tbsp
- Curry leaves – 10
- Mustard seeds – 1 Tsp
- Oil – 1 Tbsp
- Chopped tomato – 1
- Turmeric powder – 1 Tsp
- Red chilli powder – 1 Tsp
- Coriander powder – 1 Tsp
- Chaat Masala – 1 Tsp
- Garam Masala – 1 Tsp
- Salt – to taste
- Boil chickpeas in a pot of water until soft. In the meantime, heat oil in a pan on medium flame. Once the oil is hot, add mustard seeds and curry leaves.
- Once the mustard seeds begin to pop, add in chopped onion, garlic and sauté until they turn light brown.
- Add chopped tomatoes and cook until they turn soft. Mash them well.
- Add turmeric, coriander, chilli powder, garam, chaat masala and salt to taste. Add half a cup of water and stir.
- Now add in the cooked chickpeas into the tomato masala. Cook the chickpeas in this masala for about 5 minutes and it’s ready.