Flavorful, hearty, warming lick-the-plate weeknight main white Chana Chickpea Curry is a mix of earthy spices and legumes. It is a highly approachable, versatile, popular, nutty white-yellow aromatic kid-approved meal perfect for grown-ups.
Punjabi chickpea curry is a creamy, buttery comfort food that makes everyone happy. It is a desirable Indian street treat, surprisingly simple yet rich, tangy, refreshing stew that you can get into a dry variant. It is a favourite addition to any picnic, party or family get-together.
Simmering creamy, velvety white Chickpeas Curry could easily pair with a hunk of crusty bread, chapatti, or steamed rice. Add a fresh, nutrient-rich salad to complete the quintessential, well-seasoned, flavour-packed meal. One can liven it up with an extra bit of lemon juice.
Basic Information
Chickpea exists in various forms across the Middle East and is part of multiple Mediterranean recipes; this one is one of the most comforting but not too rich, often served as a main or side. The white Chana recipe balances the flavour-packed spicy tomato gravy where one can harness the tangy-sweet goodness of caramelised onion and hot base sauce to season the cooked Chickpea.
Chickpeas, known as Kabuli Chana (or Garbanzo beans), belong to the same family of legumes as kidney beans or peanuts. It is widely grown throughout the Mediterranean. Chickpeas are a great source of non-animal protein. These contain vitamins and choline that help your brain and nervous system function and minerals like magnesium, potassium, folate, and iron.
Amritsari Chole, Punjabi Chole, and Pindi Chole are Indian variations of cooked boiled chickpea recipes. There is a slight difference between the chole recipe and the chana masala.
Chole recipes have a typical dark brown colour and zesty flavour due to the presence of certain herbs as softened chickpeas are cooked with Chole masala blend and aromatic herbs in tomato puree. In Chana masala the sauce is prepared with a combination of tomato and onion.
Pindi Chana is a classic Punjabi recipe believed to be from Rawalpindi. It is distinctively different from other chole recipes as onion, garlic and tomatoes are not used. This dish is quite dark in colour as tea bags are added to boiling Chickpeas.
Most Chole recipes are prepared with an aromatic sauteeting of onions, garlic, ginger, and chiles until browned. Chana Masala(Chole) is cooked into a spicy, flavorful onion-tomato gravy.
Chole and Bhature is a cherished street-style breakfast where you get the nutty, tangy, refreshing, creamy, fulfilling flavours of cooked garbanzo beans simmered in soup that absorbs the flavours of herbs, tomatoes and regional spices.
It is paired with bhature, salad and pickles. Pindi (or Pindi Chole) and Amritsari Chana are typical Punjabi recipes served with Garlic Nan or Kulcha at local dhaba restaurants.
Chickpeas are soaked overnight, and blended-boiled Chickpea is sautéed in tomato, onion and aromatic herbs to get a smooth Chana Masala at home.
How To Serve?
Chana Masala is a simple yet delicious recipe. You can pair white Chana Chickpea Curry with Kulcha, Bhatura, steamed rice or tandoori Paratha. Serve sliced onions to add a crunch and lemon wedge for added zing.
Food Allergy
Please let us know if you have food allergies, and we will substitute the ingredient with a better option. Every care is taken to avoid cross-contamination while preparing an order. Food served may contain some of the 14 allergens listed – Peanuts, Nuts, Sesame, Cereals containing Gluten, Soya / Soy, Milk, Molluscs, Sulphur Dioxide (Sulphites), Mustard, Lupin (EU Common), Eggs, Celery, Crustaceans and Fish.