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
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
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RubenIsAGamer
rubenisagamer94@yahoo.comOverall, 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
bassam.a@hotmail.frI made this dish for a party and it was a huge success. Everyone loved it!
AK Hacker Hacker
akh69@hotmail.comThis recipe is a keeper!
Darius Robinson
drobinson95@gmail.comI'm so glad I found this recipe. It's a great way to use up leftover chickpeas.
Jack Hagan
j48@aol.comAmazing!
Md shadab Umar
md@aol.comThe 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
x91@hotmail.comI've tried many chana recipes, but this one is by far the best. It's now my go-to recipe for chana.
Sagor Dabnath
dsagor43@gmail.comWow!
Wandanat_Stony_Stucky_Winterwidow_Romanogers
wandanat_stony_stucky_winterwidow_romanogers79@hotmail.comThis dish is so flavorful and satisfying. I'm definitely going to make it again.
Apruza Aktar
a2@aol.comI 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
j_w@yahoo.comThe chana turned out so creamy!
Rj Badhon Khan
k.r82@hotmail.comThis chana recipe was a total hit with my family! The flavors were so rich and complex.