One pot chickpea stew (Indian Chana curry)
Servings Prep Time
5people 15minutes
Cook Time Passive Time
40Minutes 12hrs
Servings Prep Time
5people 15minutes
Cook Time Passive Time
40Minutes 12hrs
Ingredients
Instructions
  1. The night before, put the dry chickpeas in a large bowl and cover them with plenty of water (at least double their volume). Soak it overnight. The next day drain the chickpeas, rinse it a few times, and keep them aside.
  2. Pressure cooker method: add the soaked chickpeas, onions, 1 tsp of salt, and 6 cups of water in a pressure cooker. Give it a good stir, close the pressure cooker, and turn the gas to high heat. Once the pressure comes up lower the heat to medium.The chickpeas need about 12whistles to cook through.
  3. Stove top method: To a large heavy bottom pot add soaked chickpeas, onions, 1tsp of salt, and 7 cups of water. Give it a good stir, turn the stove on medium high heat, bring the chickpeas to a boil, and then lower the heat and simmer for 1½ hour until they are tender.
  4. While the chickpeas are cooking, grind up the ginger and garlic to a smooth paste. Keep aside.
  5. Drain the chickpeas, reserve the boiled onions, and reserve 3 cups of cooking liquid aside.
  6. Heat the same pan on medium heat, add the oil and let it heat up. Add the ginger garlic paste and fry for 20 seconds. Then add the boiled onions, bay leaves, and fry till the onion is golden brown. Make sure to constantly stir, in order to avoid burning the spices.
  7. Add the turmeric, cumin, coriander, and chili powder, stir well, and fry the spices for 10 seconds as they begin to release their aroma. If spices begin to stick add a splash of water.
  8. Add the chopped tomatoes, give the masala a good stir, and fry for 5-7 minutes. The tomatoes should begin to soften, mash them lightly with the back of the spoon, and continue cooking the masala (spice mixture) till it begins to release oil from the sides.
  9. Add the cooked chickpeas to the pan, fry for 2-3 minutes as the masala coats them. Add the reserved cooking water, stir well, season to taste, and bring to a boil.
  10. Simmer and cook with the lid on for 10-15 minutes. Stirring half way through.
  11. Add the garam masala, stir well, and garnish with fresh cilantro.
  12. Serve with rice or naan. Enjoy!