Chana Masala – Northern India

(Spiced Stewed Chickpeas)

Chana, called chickpeas or garbanzo beans in the United States, are very common in

northern Indian cuisine where they will be found in stewed dishes such as this one or

dried and ground to a flour called besan to be used to thicken foods or to make batters to

coat and fry foods.

Cooking Method Chickpeas- Simmering

Cooking Method Masala - Stewing

Yield – 15 portions at 4 oz each

Advanced Preparation – Cooking Chickpeas and First Section of Masala

Ingredients:

For Soaking the Chickpeas

12 oz Chickpeas, dried

½ gallon Water

For Cooking the Chickpeas

Soaked and Drained Chickpeas

½ gallon Water

For Making the Masala

3 oz Vegetable Oil

8 oz Yellow Onion, minced

3 ea Garlic cloves, minced

1 oz fresh Ginger, minced

1 ea Serrano Chili, minced

5 oz Tomato Concasse

1 tbsp Cumin, ground

2 tbsp Garam Masala

1 tsp Chili Powder

½ tsp Black Pepper, ground

Pinch Asafoetida

1 tsp Salt

2 oz Plain Yogurt

Cooked Chickpeas from Above

4 cups Chickpea cooking liquid

For Service

Cooked Chickpeas from Above

8 oz thinly sliced Red Onion

1/4 cup rough chopped cilantro

Procedure:

For Soaking the Chickpeas

1. Soak the chickpeas overnight in the water to hydrate and shorten cooking time

2. Once the chickpeas have been hydrated drain the soaking liquid before preceding

to next step

For Cooking the Chickpeas

1. Combine the soaked and drained chickpeas with the water and place over medium

high flame and bring to a simmer

2. Once simmering turn down heat to a gentle simmer and simmer for approximately

1.5 hours or until tender

3. Once the chickpeas are tender set the pot aside and move to next section

For Making the Masala

1. Heat the vegetable oil over a medium flame until hot and then add the onions,

garlic, ginger and chilies and sweat until all are tender and translucent

2. Add the tomato concasse to the pot and continue to cook until the tomato is tender

3. Once all vegetables are tender add the spices and continue to cook until spices are

fragrant

4. Add the yogurt and stir to combine and then add the cooked chickpeas and

chickpea liquid.

5. Cook this mixture down until most of the water evaporates and the chickpeas are

coated with the sauce.

6. Once the chickpeas are coated remove from the heat and set aside for service

For Service

1. Reheat the chana if it has cooled down by adding it to a saute pan

2. Once hot add the thinly sliced red onion and simmer for a minute or so

3. Add the cilantro just before plating