Chana Punjabi (Indian Chickpea Stew) Recipe

Name: Chana Punjabi (Indian Chickpea Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon canola oil or 1 tablespoon mild vegetable oil; 1 medium onion, chopped; 2 teaspoons minced garlic; 1 teaspoon minced ginger; 1 small thai bird chili, chopped; 2 large tomatoes, chopped; 1 1/2 teaspoons paprika; 1 teaspoon salt, to taste; 1 teaspoon ground coriander; 1/2 teaspoon garam masala; 1/4 teaspoon turmeric; 1 teaspoon fresh lemon juice; 2 (15 ounce) cans chickpeas, drained; 2 tablespoons minced cilantro; cooked rice, for serving

Servings: persons

1 tablespoon canola oil or 1 tablespoon mild vegetable oil
1 medium onion, chopped
2 teaspoons minced garlic
1 teaspoon minced ginger
1 small thai bird chili, chopped
2 large tomatoes, chopped
1 1/2 teaspoons paprika
1 teaspoon salt, to taste
1 teaspoon ground coriander
1/2 teaspoon garam masala
1/4 teaspoon turmeric
1 teaspoon fresh lemon juice
2 (15 ounce) cans chickpeas, drained
2 tablespoons minced cilantro
cooked rice, for serving

1
In a medium saucepan over medium-low heat, heat oil and add onion. Saute until translucent and soft, about 5 minutes. Add garlic, ginger and chili and saute until soft and fragrant, about 3 minutes. Add tomatoes and 1/4 cup water. Cover and cook until tomatoes are very soft, about 5 minutes, then remove from heat.
2
Puree mixture in blender or food processor until smooth. Return to pan and place over medium heat. Add paprika, 1 teaspoon salt, coriander, garam masala, turmeric and lemon juice. Add chickpeas and bring to a boil, then reduce heat to low.
3
Cover and simmer until sauce is thick and chickpeas are soft, about 45 minutes. Stir pan about every 10 minutes, adding water as needed to prevent burning. Stir in cilantro, adjust salt as needed and serve with cooked rice, if desired.

145

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 tablespoon canola oil or 1 tablespoon mild vegetable oil, 1 medium onion, chopped, 2 teaspoons minced garlic, 1 teaspoon minced ginger, and more.

Yes, Chana Punjabi (Indian Chickpea Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chana Punjabi (Indian Chickpea Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions