Chana Punjabi (Indian Chickpea Stew)

Name: Chana Punjabi (Indian Chickpea Stew)
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4 servings
Cuisine: Pakistani Punjabi, Sindhi & Pashtun
Ingredients: 1 tbsp canola oil; 1 medium onion; 2 tsp minced garlic; 1 tsp minced ginger; 1 small thai bird chili; 2 large tomatoes; 1.5 tsp paprika; 1 tsp salt; 1 tsp ground coriander; 0.5 tsp garam masala; 0.25 tsp turmeric; 1 tsp fresh lemon juice; 2 can chickpeas (15 ounce); 2 tbsp minced cilantro; cooked rice

Chickpeas, tomatoes and coriander come together in this Pakistani dish, fragrant with ginger and chilli and simmered on the stove. It comes to the table with cooked rice.

1 hr 10 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 25 min · Cook 45 min · 70 min total
Difficulty: medium

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.