Chick pea Curry or Chole chana curry

chana 1

Garbonzo beans are also  referred to as chick peas, chole or chana and  are a good source of proteins.  They come in two or three varieties.  The most popular are the fairly large white chick peas often called Kabuli Chana, the small dark brown variety or a strange almost greeny colour..  They can be cooked in lots of different styles and also served with rotlis, puris or bhaturas.  They can also be eaten boiled in salads or bhels or even fried to be eaten as a snack.

Ingredients (serves 2) for Chick pea Curry or Chole chana curry:

  • 2 cups of boiled kabuli chick peas
  • half a can of crushed tomatoes  you can used fresh tomatoes too)
  • 2  tablespoon cooking oil (I used sunflower oil)
  • 1 teaspoon dry cumin, 2 small pieces of Cinnamon, 3 small cloves
  • 1 teaspoon salt
  • 1 teaspoon turmeric
  • 1 teaspoon chilly powder
  • 1 teaspoon crushed garlic
  • 2 tablespoons lemon juice
  • 2 tablespoons jaggery or brown sugar

For garnishing:

  • Some curry leaves

 Method:

1. Lightly warm the cumin in a wok or saucepan until you get the lovely cumin fragrance

2. Add the 2 tablespoons cooking oil to this, add the cloves and cinnamon and allow the cumin to cook until it looks dark.

3. Add the garlic and tomatoes to the mixture and stir.

4. Add all the spices, lemon and jaggery to the tomato mixture.

5. Cook all the ingredients until the tomatoes go soft and homogenous.

6. Add the boiled chick peas to the mixture and cook for a further 10 minutes on a medium heat.

7. Remove the chick pea curry to a serving dish and sprinkle it with some chopped onions, green chilies and coriander.

8. Some people add tamarind sauce to Chick pea Curry or Chole chana curry but this is an acquired taste so only add tamarind if you like  the sweet and sour taste.

9. Chick pea Curry or Chole chana curry should be served hot with any of the Indian breads.

10  You can also serve Chick pea Curry or Chole chana curry as a starter by serving it as a topping over Alu tikkis.  (Alu tikkis are potato pattis stuffed with peaschole

  • the chickpeas curry looks delicious and yummy.

  • Ah, this is so interesting to me – I made a Kenyan dish for Casey’s World Africa Day event, and I remarked on how I love that you get both African and South Asian elements mingling in the same dish. It’s a great cuisine, and I love the dish you made!

  • Delicious and yummy:)

  • This was delicious- I also made the spicy potatoes, and tonight we are having the leftovers and I am making your kenyan bean and potato curry. We have been eating rice all week so it is nice to have a change, and we have lots of home-grown potatoes and beans to get through at the moment so this is perfect.

    • I am so glad you tried out my recipe. Thanks a lot.

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