Recipe of the Week: Channa Curry (Chickpea Curry)

Going through all the recipes on my blog, I realized that one recipe I completely forgot to post was one of the curries I cook the most and has become my specialty; channa curry. This is a quick recipe that will really hit the spot but won’t exhaust you in the process.

Here’s what you need:

  • 1 can chickpeas (don’t drain the water)
  • 1-2 chopped onions
  • 2 tbsp. chopped ginger
  • 1 tsp. finely chopped coriander
  • 1 tsp. turmeric powder
  • 1 tsp. salt
  • 1 tsp. red chilly powder
  • 1 tsp. garam masala
  • 2-3 tsp. curry powder
  • 1 tsp. jeera
  • 1 cup water
  • 2-3 tbsp. oil
  • 1 tbsp. pre-mixed channa masala (if available)

Here’s what you do:

  • Heat oil and add jeera. Let jeera sizzle until golden brown
  • Add onions, ginger and salt and let cool until onions are brown
  • Add dry spices (curry powder, garam masala, chilly, turmeric and channa masala). Cook until oil begins to rise or separate from the mixture
  • Add chickpeas with water, mix well and let boil for 10-15 minutes or until chickpeas are fully cooked
  • Add coriander and cook for 5-7 minutes

Remove from heat and serve with basmati rice and sliced onions. Voila. A delicious and easy recipe to help satisfy your curry cravings!

Bon Appetite!

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