Chana Punjabi or a chickpea casserole

I have only made this once and that was about six weeks ago. I have however, thought about it each and every day. It’s tasty, it’s comforting and it’s nutritious. Talk about a win win scenario! A shout-out thanks to Lilli at Pikelet & Pie once again as this came straight from her.

I’ve given the measured amounts as per those who went before me, but really, just wing it, adding more or less of what you like.

Oh, there’s no pics because we ate it before I could find the camera.

Chana Punjabi
From Pikelet & Pie who got it from The NY Times via The Wednesday Chef

  • 1 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 tsp garlic, minced
  • 1 tsp ginger, minced
  • 1 small Thai bird chili, chopped
  • 2 large tomatoes, chopped
  • 1 1/2 tsp paprika
  • 1 tsp salt, or as needed
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • 1/2 tsp turmeric
  • 1 tsp freshly squeezed lemon juice
  • 2 x 400g cans chickpeas, drained
  • 2 tbsp fresh coriander
  • Cooked basmati rice for serving.
  1. Heat a pan and gently saute the onion in the oil until it is translucent and soft
  2. Add the garlic, ginger and chilli and cook until fragrant
  3. Add tomatoes and 1/4 cup water, cover and cook until tomatoes are very soft, about 5 minutes. 
  4. Remove from heat and puree tomato mixture until very smooth. (P&P: Or, alternatively, don’t. I don’t think the sauce requires pureeing necessarily. ME: I didn’t and it was nice having the little flecks of tomato in it – it cooks for long enough that it breaks down anyway.)
  5. Return pureed mixture to a pan over medium heat and add paprika, salt, ground coriander, garam masala, tumeric and lemon juice. 
  6. Add chickpeas, bring to the boil stirring and then reduce the heat to a gentle simmer.
  7. Cover and simmer until sauce is thick and chickpeas are soft, 45 minutes to 1 hour. 
  8. Stir pan frequently, you may need to add more water to prevent the bottom from sticking.
  9. When ready to serve, sauce should be thick. If necessary, uncover pan and allow sauce to reduce for a few minutes, stirring frequently, until desired consistency. 
  10. Stir in fresh coriander, adjust salt as needed and serve with cooked rice, if desired. 
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