Chickpea Curry (Chana Masala):
Garbanzo Beans Simmered in Traditional Indian Spices
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Have you always wanted to make a healthy homemade version of your favorite Indian restaurant’s Chana Masala? I have!
I tested so many versions of chickpea curry before I was ready to present this one!! The rest of my vegetarian family were the taste-testers. I don’t think they mind. 🙂
Chickpeas are a fabulous little food. Packed with protein and fiber they help stabilize blood sugar and keep you feeling full longer! I am a HUGE fan of chickpeas. I am also a huge fan of knowing what goes in my food and sometimes cooking it myself is the only way I can control that. So, I have slowly been testing out all of the dishes we eat out so that I can recreate them at home in a healthy, homemade version. You can serve this with Basmati Rice or Indian breads (recipe for perfect basmati rice here).
Chana = chickpea + Masala = southeast Asian spice mixes
Chickpeas simmered in Indian spices, combined with tomatoes, onions, garlic, and ginger.
Call it whatever you want … I call it delicious and nutritious
Start with cooked chickpeas. I buy a big bag of dry garbanzo beans so that I always have them in my kitchen. I make a double batch on the weekends in my Instant Pot so that I can have them ready. I store the cooked beans in a glass container in the refrigerator and take them out when I need them. We eat garbanzo beans every week by roasting them (GREAT recipe here) or blending them into hummus for weekday lunch boxes or snacks (BEST recipe here for tahini-free hummus).
You can use a can of garbanzo beans for this recipe or you can cook them stove-top. To cook them stove-top you will need to soak them overnight and simmer in a pot of water for 90 minutes. If you don’t soak them, they need to cook for about 4 hours. If that doesn’t make you want an Instant Pot I don’t know what will!?!?! Still need an Instant Pot? You can get one here. To cook Chickpeas in the Instant Pot, place 2 cups dry beans in the pot, 6 cups water, 1 tsp salt (I like Himalayan Pink Sea Salt with this one), press ‘beans’ and adjust time to 30 minutes, when time is up release the steam manually. That’s it!
I hope you love this Chana Masala … sorry to your favorite Indian Restaurant. You won’t need to go all the way there anymore for chickpea curry! Love Indian food try my recipe for Dal Tadka, or Easy Vegetable Curry, or Masoor Lentils!
Leave a comment below and let me know how it goes!
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