Chana Masala

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Chick peas in an Indian sauce

Serves: 2-3

Preparation time:
Cooking time:

Dietary guidance: v v 

Tags: main · dish · vegetarian ·


* Mustard Seeds
* Garam Masala
* dried red chilis
* 16 oz Can of Ga-Red or other stewed tomatoes prefer with peppers
* 16 oz or 22 oz Can of Garbanzo beans or chickpeas, I prefer to use the canned kind because otherwise you have to soak the dried beans for a day and then boil them for a bit and it's quite a hassle to get the right tenderness.
* handful of raisins
* couple spoonfuls of peanut butter, I prefer chunky but smooth will work fine too.
* 1 Onion chopped up in any size you prefer, I use pretty big pieces
* olive oil


* put some olive oil in a larger skillet type pan coat the bottom and have a little extra in there, doesn't matter what size skillet really just as long as it holds at least 2 16 oz. cans plus a little extra stuff.
* put the oil on medium heat and after a minute or 2 put in a handful of mustard seeds. They should begin to start popping up kind of like popcorn, so make sure you have a lid ready for the pan, if not they won't hop out too badly.
* put a handful or two of the garam masala into the pan with the oil and mix it around with a spatula so there isn't any dry spice left it's all mixed in with the oil. It will get pretty fragrant so at this point I turn on my range hood fan
* crumble a pod or 2 of the dried red chilis into the pan
* put 10-15 raisins in the pan with the oil, put the lid on the pan and shake it around a bit until the raisins become plump
* put a couple spoonfuls of peanut butter in the oil and mix it around a little bit
* open the can of chickpeas and pour a little bit of the liquid off then put it in the pan with the oil
* open the can of stewed tomatoes and pour it directly in the pan
* mix all this around for a few minutes and turn down the heat to medium low(3)
* mix around 10 minutes or so until a nice sauce forms

* Serve over basmati or jasmine rice also found at your local middle eastern market


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