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Spiced Garbanzo Beans (Chana Masala)

Indian
Time to prep & cook: 30 minutes

NOTE: This recipe can be enjoyed on its own or paired with potato patties (aloo tikkis). See Step 14 for further instructions.

Ingredients

  • 2 16 ounce cans garbanzo beans or 4 cups dry garbanzo beans
  • 1 1/2 medium red onions
  • 3 to 4 tomatoes
  • 2 tablespoons tomato puree
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • 1 bunch cilantro, roughly chopped
  • 2 teaspoons chana masala
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon red chili powder (to taste)
  • 1 teaspoon cumin powder
  • 1/2 teaspoon whole cumin
  • 1/2 teaspoon amchur (dried mango powder)
  • 1/2 teaspoon anardana powder (dried pomegranate seed powder)
  • 1 black tea bag
  • 2 whole black cardamom
  • 1/2 small cinnamon stick
  • 1 bay leaf
  • 1/8 cup canola oil

Instructions

  • Step 1 Peel and finely dice the onions.
  • Step 2 Cut the tomatoes into 1/2 inch pieces and set aside.
  • Step 3 In a large deep pan, heat 1/8 cup canola oil over medium heat.
  • Step 4 Add the whole cumin, black cardamom seeds, cinnamon sticks, and bay leaves. Raise the heat to high, mixing the spices continuously so they don’t burn. The cumin should sound like it is popping.
  • Step 5 Add the onions and saute until translucent and slightly browned. Be sure they don’t burn. If the onions do burn, do this step over again, because it will dramatically change the flavor of the dish.
  • Step 6 Using a strainer, drain and rinse the canned garbanzo beans. Add the garbanzos to a separate pot with enough water to just cover the beans and add one black tea bag. Place on high heat with a lid. The tea bag helps darken the color of the garbanzo beans.
  • Step 7 Once the onions are lightly browned, add the ginger and garlic paste, turmeric powder, red chili powder, cumin powder, and anardana powder (dried pomegranate seed powder) and continue to saute. Keep moving the spices around to ensure they don’t burn.
  • Step 8 Add tomatoes, salt, and tomato puree to the pan and saute.
  • Step 9 Once the garbanzo beans are boiling and have gently softened, remove from the pot from the heat and discard the tea bag.
  • Step 10 Add the garbanzo beans and the water to the pan of spices.
  • Step 11 Add the chana masala and amchur to the pan and simmer for about 10 to 20 minutes.
  • Step 12 Add roughly chopped cilantro to the pot and allow to simmer for another minute.
  • Step 13 If desired, you may remove the whole spices before serving. You also can make this dish a day in advance so that the garbanzo beans have time to absorb more flavor.
  • Step 14 Enjoy the chana masala with your favorite Indian bread or heap on top of aloo tikkis and sprinkle with diced red onions, chopped cilantro, thin sev (fried chickpea flour noodles), sweet chutney, and green chutney to create the popular Indian street food dish, Aloo Tikki Chana Masala.

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