Folks, this recipe for chickpeas indian style, or cholay or chana masala as it is called, hits the spot. 🙂 This is one of my favourite South Asian dishes. It’s incredibly delicious and surprisingly easy and quick enough to make for a weekday meal. It’s also fancy enough to serve for company. It’s my regular, “O no! People are coming over for dinner and I need to make something quick!”

Have with a side of rice / roti. For a gluten-free roti, you can see my recipe for my buckwheat flour chapati or my grain-free chickpea flour wrap.

Recipe for Chickpeas Indian Style 2016-04-19 15:40:03 Serves 2 Write a review Save Recipe Print Ingredients 2.5 cups cooked (or canned) chickpeas 1 tbsp olive oil 1 tsp ginger, minced 1 tsp garlic, minced 1 medium onion, sliced 1 tomato (optional, can add extra lemon instead) 1 small chilli pepper, cut in half (leave whole if you like mild) 1 tsp salt 1/2 tsp chilli powder 1 tsp turmeric 1.5 tsp cumin powder 1.5 tsp coriander powder 1 tsp garam masala 1 tsp chaat masala, optional 2 tbsp freshly squeezed lemon juice fresh cilantro to garnish (optional) Instructions Sauté onions over medium heat in skillet Add ginger and garlic when onions start to brown. Sauté for 1-2 minutes or until garlic starts to brown. Add all spices, chilli pepper, and tomato (if using) and mix well. Add chickpeas and 1 cup water and bring to a boil. Cover and let cook for about 20-25 minutes over low-medium heat (or less if you are using a pressure cooker) or until chickpeas are soft, adding more water if needed. Remove from heat, mix in lemon juice and add cilantro, if using HappyGut http://www.happygut.ca/