Chickpeas are really delicious and nutritious as they are rich in protein.I often wondered how they absorb so much water when soaked.They look really tough,yet they absorb water like a sponge.Guess that's what makes this beans extra special.
Boiled chickpeas and fresh veggies make an awesome salad.People who wanna watch their weight can have this salad once a week to have a delicious yet healthy meal.In this recipe, chickpeas are boiled and immersed in a rich tomato gravy with all the exotic spices.
This gravy is often used as a side dish for Roti , Naan or even a cup of hot rice.While making this gravy makes it a bit watery.If you make a very thick gravy,the chickpeas tends to absorb more and more gravy and after a few mins the gravy reduces.Make sure you adjust water and heavy cream to retain the amount of gravy.
- Chickpeas or Garbanzo beans- 1 cup
- water - 4 cups
- Onion - 3 large
- Tomatoes - 2 large
- Ginger - a small piece and Garlic -6-7 cloves / Ginger garlic paste - 1 tblsp
- Butter- 5 tblsp
- Red chili powder - 2 tsp
- Coriander powder - 1 tsp
- Garam masala - 2 tsp
- Cumin powder - 1/2 tsp
- Sugar -a pinch
- Cilantro - a few leaves
- Heavy Cream - 4 tblsp
- Dried Fenugreek leaves - a pinch
Wash,rinse and soak Chickpeas overnight or atleast 8 hrs in lots of water until they are well immersed. They double in size.
Drain excess water and keep aside.In a pressure cooker, add the chickpeas , salt and 4 cups of water.Make sure they are well immersed .Pressure cook for 6- 7 whistles.If you are using a pan to cook it,cook till they are tender by checking in intervals.Drain the chickpeas and keep aside.
Chop the onions into small pieces.Finely mince the garlic and ginger and grind them to a fine paste or simply use the ginger-garlic paste.Cook the tomatoes in water for 5 mins and remove their skins.In a blender, add the tomatoes and make the puree.
In a skillet pan, melt the butter.Add the onions,salt,ginger garlic paste and saute them for 5 mins.Add garam masala,red chili powder,cumin powder,coriander powder,sugar ,salt and mix well.cook for 2-3 mins until the raw smell of the masala goes.
Now add the tomato puree.Add some water.Mix well and simmer for 5 mins.
Add the cooked chickpeas into the gravy.Let it simmer for 10 - 15 mins so that the chickpeas absorbs well.Adjust the salt and water.
Add the heavy cream , dried fenugreek leaves and finely chopped cilantro.Mix well and serve hot.
Channa masala goes well with Roti,Naan or even a hot cup of rice.