Description
This green chana recipe is a comforting and flavorful dish that fills your kitchen with aromatic spices, offering a healthy, hearty, and easy dinner solution for any day of the week. It’s a naturally vegan meal that is highly adaptable to various dietary needs.
Ingredients
- 2 tablespoons vegetable oil
- 1 medium red onion (150 g), finely chopped
- 1 tablespoon ginger-garlic paste (15 g)
- 1 to 2 green chilies, slit lengthwise
- 1 teaspoon ground turmeric
- 1.5 teaspoons ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon garam masala
- 2 medium ripe tomatoes (300 g), finely chopped
- 450 g (1 lb) fresh or frozen green chickpeas (hara chana)
- 1 medium potato (180 g), peeled and cut into 1.5 cm (0.6 inch) cubes
- 1.5 cups vegetable broth
- 1 teaspoon salt, or to taste
- 0.25 cup fresh cilantro, roughly chopped (plus 1 tablespoon for garnish)
- 1 large red bell pepper (200 g)
- 0.25 cup raw cashews (30 g), soaked in hot water for 15 minutes then drained
- 0.5 teaspoon smoked paprika (plus a pinch for garnish)
- 0.25 cup water (60 ml)
- 0.5 teaspoon lemon juice
- A pinch of salt (for drizzle)
Instructions
- Roast Bell Pepper: Preheat your oven to 400°F (200°C). Place the red bell pepper on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin softens and lightly chars. Once cooled slightly, steam it under plastic wrap, then peel.
- Sauté Aromatics: Meanwhile, in a large pot or Dutch oven, heat 2 tablespoons of vegetable oil over medium heat. Add the finely chopped red onion and sauté for 6-8 minutes until it softens and turns a light golden color. Stir in the ginger-garlic paste and green chilies, cooking for 1 minute until fragrant.
- Build Flavor Base: Add the ground turmeric, coriander, cumin, and garam masala. Sauté for just 30 seconds, stirring constantly, to toast the spices until they smell deeply aromatic (add a splash of water if they appear to burn). Add the chopped tomatoes to the pot, cooking for 5-7 minutes, stirring occasionally and pressing down, until the tomatoes break down and the mixture thickens into a rich base.
- Simmer Chana: Stir in the green chickpeas, cubed potato, vegetable broth, and 1 teaspoon of salt. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender and the chickpeas are cooked through.
- Prepare Smoky Drizzle: While the chana simmers, combine the peeled roasted red bell pepper, soaked and drained cashews, 0.5 teaspoon smoked paprika, 0.25 cup water, 0.5 teaspoon lemon juice, and a pinch of salt in a blender. Blend until completely smooth and creamy, adjusting with more water if needed to achieve a thick, drizzle-able consistency.
- Garnish and Serve: Once the green chana is cooked, stir in the 0.25 cup of fresh cilantro. Check and adjust the seasoning as needed. Spoon the hot green chana into a deep bowl, generously drizzle the Smoky Roasted Red Pepper Drizzle over the top, and garnish with the reserved 1 tablespoon of fresh cilantro and a tiny dusting of smoked paprika.
Notes
If green chickpeas are still firm after simmering, add more broth or water and continue to simmer, covered, for 5-10 minutes. To thicken watery gravy, increase heat to medium-high and cook uncovered, stirring occasionally, until reduced. For extra protein, serve with quinoa or stir in red lentils during simmering. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 40 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop, Roasting
- Cuisine: Indian
Nutrition
- Serving Size: 1.5 cups (350 g)
- Calories: 350 calories
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: green chana, chickpea curry, vegan, easy dinner, healthy, Indian, comfort food, weeknight meal, vegetarian, hearty