Ingredients for Chana Punjabi Indian Chickpea Stew
- Canola Oil
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- Minced Ginger
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 (28 ounce) can crushed tomatoes
- 1 teaspoon paprika
- 1 teaspoon salt (plus more to taste)
- Ground Coriander
- 1 teaspoon garam masala
- 1/2 teaspoon turmeric
- Fresh Lemon Juice
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1/4 cup chopped cilantro, for garnish
- Rice
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How to Make Chana Punjabi Indian Chickpea Stew
- Heat vegetable oil in a medium saucepan over medium-low heat. Add the chopped onion and sauté until translucent and soft, about 5 minutes.
- Add minced garlic, ginger, and green chilies. Sauté until soft and fragrant, about 3 minutes.
- Stir in crushed tomatoes and 1/4 cup of water.
- Cover and simmer until tomatoes are very soft, about 5 minutes. Remove from heat.
- Carefully transfer the tomato mixture to a blender or food processor. Puree until smooth.
- Return the pureed mixture to the saucepan and place over medium heat.
- Add paprika, 1 teaspoon salt, coriander, garam masala, turmeric, and lemon juice. Stir well to combine.
- Add the drained and rinsed chickpeas. Bring to a boil, then reduce heat to low.
- Cover and simmer for 45 minutes, stirring every 10-15 minutes and adding a little water if needed to prevent sticking.
- Stir in chopped cilantro. Taste and adjust salt as needed.
- Serve hot with cooked rice and a dollop of plain yogurt, if desired.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
14g
Fat
2g
Carbs
18g
