Made of fiber and protein-dense chickpeas, lycopene-filled tomatoes, aromatic and healing herbs and spices like ginger, garlic, turmeric, Chana Masala doubles both as a main course with roti or rice and can also become a delicious evening snack. Try it.
Course Main Course, Side Dish
Cuisine Indian
Keyword Garbanzo, Indian, Spices, Vegetarian
Special Diet Gluten Free, Grain Free, No Added Sugar, Nut Free, Vegan, Vegetarian
Wash chickpeas. Add to a bowl and pour filtered water to 1 inch above the chickpeas. Soak overnight (10 to 12 hrs.) and set aside (you can use BPA-free cans of cooked chickpeas in a time crunch). Set aside chopped onions, tomatoes, cilantro. Also set spices aside (ginger garlic paste, turmeric, red chili powder, garam masala, black cumin, cinnamon bark, bay leaf) so you have everything ready as you start cooking.
Set IP to 'saute' mode, heat oil, add whole spices (black cumin, cinnamon bark, bay leaf), stir. Add onion, ginger/garlic paste and cook for a minute.
Add chili powder, turmeric, mix well. Add tomatoes and salt and continue sauteing till you see an almost fine paste. Add garam masala, coriander powder and cook for a minute
Add soaked chana, baking soda and stir for about 2 minutes. Put the lid on and pressure cook for 30 minutes on high pressure
Sprinkle chopped cilantro, mix well. Serve hot with roti and salad.