PUNJABI CHANA

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Punjabi Chana image

An Indian chickpea stew, Punjabi chana is a plain-Jane of a dish: beige beans in a tomato-based spiced sauce, flecked with minced cilantro. Mixed with rice, though, it becomes a soulful meal whose charms are hard to resist. This version of the dish came to The Times from Heather Carlucci-Rodriguez, then the chef and owner of Lassi, a tiny sliver of an Indian cafe in Greenwich Village, since closed.

Provided by Elaine Louie

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon canola oil or other vegetable oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small Thai bird chili, chopped
2 large tomatoes, chopped
1 1/2 teaspoons paprika
1 teaspoon salt, or as needed
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon freshly squeezed lemon juice
2 15-ounce cans chickpeas, drained
2 tablespoons minced cilantro
Cooked rice for serving (optional)

Steps:

  • In a medium saucepan over medium-low heat, heat oil and add onion. Sauté until translucent and soft, about 5 minutes. Add garlic, ginger and chili, and sauté until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
  • Purée mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, the garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
  • Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. Stir pan about every 10 minutes, adding water as needed (up to 1 1/2 cups) to prevent burning. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 7 grams, Carbohydrate 56 grams, Fat 10 grams, Fiber 16 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 786 milligrams, Sugar 12 grams, TransFat 0 grams

RubenIsAGamer
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Overall, I thought this recipe was pretty good. The chana was flavorful and the sauce was creamy. However, I found that the dish was a bit too oily for my taste.


bassam akram
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I made this dish for a party and it was a huge success. Everyone loved it!


AK Hacker Hacker
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This recipe is a keeper!


Darius Robinson
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I'm so glad I found this recipe. It's a great way to use up leftover chickpeas.


Jack Hagan
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Amazing!


Md shadab Umar
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The chana was a bit too spicy for my taste, but I'm sure I can adjust the amount of chili powder next time.


Xialuot Mamacita
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I've tried many chana recipes, but this one is by far the best. It's now my go-to recipe for chana.


Sagor Dabnath
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Wow!


Wandanat_Stony_Stucky_Winterwidow_Romanogers
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This dish is so flavorful and satisfying. I'm definitely going to make it again.


Apruza Aktar
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I love how easy this recipe was to follow. I'm not a great cook, but I was able to make this dish without any problems.


Wali m Muhammad Jan
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The chana turned out so creamy!


Rj Badhon Khan
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This chana recipe was a total hit with my family! The flavors were so rich and complex.