Chickpea (Garbanzo) Curry Recipe
Chana masala or chole, is a tangy chickpea (garbanzo) curry sold by street vendors throughout India, as a snack, main meal, or breakfast. Our SugarRoti Chickpea (Garbanzo) Curry is a delicious, high protein, vegan one-pot Indian curry that can be made in 40 minutes using only 4 fresh ingredients and our SugarRoti Garbanzo Nu Spice. Make this dish vegan by using olive oil instead of ghee (clarified butter).
Enjoy over rice, quinoa, couscous, with a roti (also known as chapati – a round flatbread from India) or by itself.
1 SugarRoti Garbanzo Nu Spice Package
3 tablespoons olive oil or ghee (clarified butter)
1 medium yellow onion, finely chopped (approx. 2 cups)
1 medium tomato, finely chopped (approx. 1 cup)
2 cans garbanzo beans, drained
1 ½ cups water (or your favorite broth. For a thicker curry, use less liquid)
medium serrano chili, finely chopped (remove seeds for a milder spice)
sour cream or yogurt, to taste
¼ cup fresh cilantro, finely chopped
Heat oil in a large saucepan over medium heat. Add SugarRoti Garbanzo Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add onions and serrano. Sauté until onions are tender. Add tomatoes and stir, scraping bottom of pan (5-8 min).
Mash ½ cup garbanzo beans and add mashed beans plus whole beans to the saucepan. Add water, cover and simmer (13-15 min).
Remove chili pepper, curry leaves and bay leaves. Stir in sour cream or yogurt and garnish with fresh cilantro before serving.