In my Easy Chickpea Masala the chana, or chickpeas, are simmered in a rich blend of spices like cumin, garam masala and turmeric along with garlic, ginger, onions, chopped tomatoes and chilies. Easy to make and great side dish or add shredded chicken for a complete meal. Recipe video included.
In a large stock pot or skillet add the oil and sauté the onions until almost golden.
Next add the garlic, ginger paste, chiles, chana masala (optional), cumin, turmeric, garam masala and salt. Stirring to mix thoroughly.
Add diced tomatoes and chickpeas (reserve 1 can chickpea liquid) to the onions. Slowly simmer for 30 minutes, uncovered.
Add the mango powder (optional), lemon juice and stir to incorporate completely. Season to taste. If the mixture is too thick feel free to dilute with water or chickpea liquid.
Serve with garnish of chopped cilantro and lemon wedges.
Notes
You can substitute traditional ghee for the oil if you choose.
If using fresh Roma tomatoes: To remove the tomato skins cut a small X on the opposite end of the stem side and drop in boiling water for 3 minutes, remove and cool in cold water. Using a paring knife peel back the skin from the X cut, discard the skins and dice the tomatoes.
If you choose to use dried chickpeas instead of the canned (2-15 oz cans): Rinse and clean the 1 cup dried beans. Cover with cool water and soak overnight (or used canned if preferred). Drain and set aside. Rinse beans and place in a large stock pot, cover with water and bring to a boil. Reduce the heat to medium and cook until the chickpeas are tender, about 90 minutes.
Lemon juice may be substituted for amchur, the sweet and sour mango powder, if unavailable. Substitute three tablespoons of lemon juice for one teaspoon of amchur. May also substitute 1 tablespoon pomegranate molasses as well.