This is a typical Northern Indian recipe that is easy to make, and delicious.  You will need to go to an Indian grocery to buy the masalas.

Indian Chickpeas

vegetable oil

garlic,

½ cup onion, chopped

ginger root

⅛ teaspoon garam masala

channa masala spice mix

tomato,

water

garbanzo

salt

Heat oil in a saucepan over medium-high heat.  Stir in the garlic, onion, and ginger, and cook until browned.  Stir in the garam masala, channa masala spice, tomato, water, and garbanzos; season to taste with salt.  Bring to a simmer, the reduce heat to low, cover and simmer until garbanzos are very soft, about 20 minutes.


My fiance is from India and we make a similar recipe on a regular basis.  You don't need to add cornstarch to thicken the sauce.  After the chick peas are softened, use a potato masher and mash them a little bit.  Don't mash them all, just mash them so some get smushed.  This will thicken the sauce naturally.  Just let it simmer for a few minutes and it will thicken right up.  I also add 1 tsp. garam masala, 1 tsp. turmeric, 1 tsp. of cumin, 2tsp. salt, and a little bit of cayenne pepper (around a 1/4 tsp).  You can also use 1 tsp. of coriander if you like.  Garnish with fresh cilantro when serving.  We always use red onions and the tomatoes should be diced, not quartered like in the picture with the recipe.  I love this recipe.  It is really healthy and delicious.

My husband and I loved this!! We can't get enough of it! I was really excited to find an accessible indian recipe. 

I didn't have channa masala so I only used garam. Also, I used helpful suggestions from gnip. I mashed some of the chickpeas to thicken the curry and I added 1 tsp. turmeric, 1 tsp. of cumin,1 tsp. of coriander and a little bit of cayenne pepper (around a 1/4 tsp).  I used red onions and then seeded and diced the tomatoes 

This is very easy and tasty.  I used 1 tsp. of garam masala because I couldn't find the other spice listed. Enjoyed it with naan with mango chuntey and almonds, indian-style cauliflower, indian-style eggplant, and indian-style okra (all from this site.)  

This is a very good "channa masala".  I cook the dish a lot longer (until the liquid reduces almost completely and the chick peas are very soft). This just takes more like my favorite Indian restaurants do it. I love Indian food and I am always trying to cook it at home.  This is the first success I have had.  Some day I will have to get lessons from someone who grew up cooking Indian.  Until then, I will have this recipe as one of my staples. Thanks for the delicious and easy recipe!

Loved it!  I always make a few changes to recipes:  increased the amount of masalas a bit to my taste, used red onion, 2 roma tomatoes (squeezed of seeds).  I added a dash of half n half at the end, after the simmer.  Will accompany my curry dishes from now on!  Very healthy side option.

This was fantastic and VERY easy. I skipped the channa masala in favor of what I had on hand; used mustard seeds tumeric and corriander. It is a tasty curry!

This was pretty good. I would recommend adding more garam masala though to give a more indian taste.

Flavour was better for leftovers as it had time to soak into the beans.  

great recipe i added a little cornstarch to thicken the sauce. i will definitely make this again

It was good but lacked flavor. Not sure an 1/8 of tsp of Garam Masala really did anything. Will research other recipes with higher spice levels

See how to make traditional Indian spiced chickpeas.

indian chickpeas

Prep Time: 25 minutes

Cook Time: 20 minutes

Total: 45 minutes

Servings: 6

Author : Mondeep

Ingredients

Instructions

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