You wanna channa? How about trying out this Channa Masala for a fun, new dish? You may know it as channa masala, chole masala, channay, or chholay. No matter the name, the taste is the same.
Channa masala is a staple Indian dish that has been described as vegetarian curry in India. It is known for the strong but perfectly balanced mix of spicy, tangy, and sweet flavors. The many different spices in the dish make it an authentic cuisine that you’ll be dying to try at home. The curry, cumin, ginger, garlic, chili, and cinnamon will have your taste buds bursting and begging for more. Added bonus: almost all of these spices have anti-inflammatory properties to keep your body healthy. When our bodies suffer from chronic inflammation, it can lead to diseases such as rheumatoid arthritis, digestive diseases, cancers, cardiovascular disease, and other diseases. Anti-inflammatory foods, along with other healthy lifestyle habits, can help to alleviate these conditions.
Let’s get rollin. Start this one off by sautéeing the onions, garlic, and all the spices except for the salt in a medium sized pot for about 5-6 minutes. Let this mixture cool. Once cool, throw those sautéed ingredients into a blender with ¼ cup of water. Puree the ingredients and toss the puree back into the pot. Pour the chickpeas in and add salt to taste. Cook this for about 25-30 minutes on low heat.
Let this dish spice up your life and give you a little pep in your step because you are going to love it. The chickpeas offer an excellent source of protein and fiber. Pair with a side of brown rice or quinoa to complete this baby with those whole grains. How do you guys like those flavors? Let us know what you think in the comments below! Xo
- 16 oz can of low-sodium chickpeas OR 2 cups of cooked chickpeas
- 1.5 cups of tomatoes, diced
- 1/4 cup of water
- 1/4 cup of onions, chopped
- 1 tablespoon of ginger, chopped
- 1 tablespoon of olive oil
- 1 tablespoon of garlic, chopped
- 1 tablespoon of curry powder
- 1 teaspoon of cumin powder
- 1 teaspoon of red chili powder
- 1 teaspoon of cinnamon
- Salt to taste
- Sauté onions, garlic, tomatoes, and all spices except salt, in a medium sized pot for 5-6 minutes. Allow to cool.
- Put sautéed ingredients into a blender with 1/4 cup of water, and puree.
- Put puree back into pot, and pour chickpeas in.
- Add salt to taste
- Cook for 25-30 minutes, under low flame.
- Enjoy with a side of brown rice or quinoa!
Lauren
May 17, 2015 at 2:38 pm (4 years ago)This was an amazing recipe! I paired it with brown rice and could not get enough! Will definitely be using it again!
Wendy
May 17, 2015 at 11:13 pm (4 years ago)yay!
Emiko
June 8, 2015 at 6:34 am (4 years ago)I was wondering what the yellow rice you paired the masala with? I looks just as good!
Wendy
June 8, 2015 at 1:10 pm (4 years ago)hey it’s curry brown rice!
Kristen
June 9, 2015 at 10:37 am (4 years ago)This recipe was delicious. I used chicken instead of chickpeas as it already in my fridge, but it came out beautifully. (I had to turn down the cook time to about 20 min so the chicken would not over cook though.)
Thanks for the recipe and the website; you ladies are awesome!
Elaine
May 25, 2016 at 1:40 pm (3 years ago)Are you supposed to drain the chick peas? I’m making this right now and the house smells amazing!
Wendy
May 30, 2016 at 9:57 pm (3 years ago)Yes- drain them!
Dorian
January 7, 2017 at 3:59 pm (2 years ago)Can I use canned diced tomatoes? Should I drain them?
Wendy
January 26, 2017 at 5:04 pm (2 years ago)yes you can! and yes- drain!