Chickpea Curry (Chana Masala):
Garbanzo Beans Simmered in Traditional Indian Spices
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 your chickpea curry 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 (affiliate link*) 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 35 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!
Leave a comment below and let me know how it goes!
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