Here we are……the final installment to my Indian Foodventure. And let’s be honest. This isn’t a bad way to end it—-with Channa Masala!
Essentially Channa Masala (also seen spelled as “Chana“) is an Indian spiced Chickpea Curry. You’ll find several different preparations of Channa Masala but I like mine to be spicy and in a thick tomato sauce. Which is why the recipe from Eat, Live, Run suited me so well.
As a legume, Chickpeas are chopped full of protein and cholesterol-lowering fiber. It’s hearty and filling and I find this particular dish to be a wonderful vegetarian option. Even I don’t miss the “meat” while enjoying this!
Jenna of Eat, Live, Run does an amazing job chronicling a step-by-step process to create her version of Channa Masala. It was easy to understand and I followed every step to the “T”! I really believe the pince step is crucial to the process and really intensifies the seasonings. DO NOT skip it! The flavors were incredible—deep, smoky, and spicy. Just how I like my Channa Masala. And best of all, it tastes even better the next day!
This concludes my Indian Foodventure! It was my first endeavor but I know I will be trying my hand at it again. And if you are anything like I was, I hope you’ve seen that some Indian dishes aren’t as intimidating as you may think. So get in your kitchens and whip up some delicious Indian foods! 🙂
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Channa Masala (Spicy Chickpea Curry)
From Eat, Live, Run
Ingredients:
2 15 Ounce Cans Chickpeas, drained and rinsed
2 Garlic Cloves, smashed and chopped
1 Onion, chopped
1 Jalapeno Pepper, seeded and chopped
1 Inch Knob Fresh Ginger, peeled and chopped
1 15 Ounce Can Diced Tomatoes
3 Tablespoons Tomato Paste
1/2 Lemon
1 Tablespoon Ground Coriander
1 Teaspoon Ground Cumin
1/2 Teaspoon Sea Salt
1 Teaspoon Garam Masala
1/4-1/2 Teaspoon Cayenne Pepper
1 Teaspoon Ground Turmeric
2 Tablespoon Butter
In a large cast iron skillet, heat the butter. Once melted, add the onions and cook for about 15 minutes on medium low heat, or until golden brown. Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well. Cook for about two minutes or until it starts to smell like heaven on earth. Add the tomato paste and pince*. This is very important and if you don’t do it right your dish is pretty much doomed. No pressure. Add the coriander, cumin, cayenne and tumeric and stir well. Then add the diced tomatoes, chickpeas and garam masala. Cook for about five minutes or until the chickpeas have heated through. Finish with a squeeze of lemon and top with plain yogurt and cilantro if desired!
**To pince is essentially a browning process. For this recipe, after you add the paste, stir it well into the other ingredients. Next you’ll want to flatten the ingredients into one layer on the bottom of the pan. Turn up the heat and allow the sugars to cook down for a few minutes and create a really nice brown crust on the bottom of your pan. It may look like it’s burnt but it’s not. Jenna describes it as smelling like “pizza” —and it does!
theculinarychronicles.com 
Thanks for letting us come along on the ride. Great Indian Adventure! 🙂
I have been on the hunt for good recipes for chickpeas. My kids adore them and are always asking for them and so your curry recipe is just PERFECT. Thank you!
Gorgeous looking chickpea curry. Love the flavour and colour of the dish.
k…I will bite…what is pince as in “Add the tomato paste and pince.”
B.
Hi Brian! To pince is essentially a browning process. For this recipe, after you add the paste, stir it well into the other ingredients. Next you’ll want to flatten the ingredients into one layer on the bottom of the pan. Turn up the heat and allow the sugars to cook down for a few minutes and create a really nice brown crust on the bottom of your pan. It may look like it’s burnt but it’s not 🙂 Jenna describes it as smelling like “pizza” —and it does! 🙂
Thank for the explanation 🙂 very helpful!
yes, please explain “pince”. All I can find online is this definition, but I’m not sure what you mean… especially if it’s so important for the dish!
“pince: browning in fat, typically of tomato product in the making of brown stock”
http://www.onthetable.us/culinaryfrench.shtml
Thanks!
Hi! Check out the explanation in the comment section above. I’ve also edited the post to clarify a bit. Hope it helps!
“Chopped” full of protein?! Really?! Good lord.
Delicious, great recipe, you described the cooking process perfectly , i added more green chillies and chili powder & Curry leaves
Never cook tomatoes in a cast-iron pan! The acid will wreck your seasoning. A nonstick pan won’t brown, so stainless is your best bet for a dish like this.
Other than that one issue, this looks delicious and I’m making it for dinner tonight 🙂
I just made this last night, and it turned out perfectly-like the commenter above, I used my stainless pan and not cast-iron. My family gobbled the curry up and we agreed that it tasted like something from an Indian restaurant. Thanks!