Chana Punjabi Indian Chickpea Stew

Dive into the rich, aromatic flavors of Chana Punjabi, an authentic Indian chickpea stew that's a comforting blend of earthy spices and wholesome ingredients. Made with tender chickpeas simmered in a luscious tomato-based gravy infused with cumin, turmeric, garam masala, and the tangy kick of amchur or lemon juice, this dish is packed with bold, vibrant taste. Whether you use dried chickpeas for a traditional touch or the convenience of canned ones, this hearty stew comes together with a medley of finely chopped onions, tomatoes, and cilantro, creating a base that's equal parts hearty and refreshing. Perfectly suited for vegans and vegetarians, Chana Punjabi pairs beautifully with steaming basmati rice, soft naan, or warm roti, making it a satisfying meal for any occasion. Ready in under an hour, this one-pot marvel highlights the best of Punjabi cuisine, marrying simplicity with depth of flavor.

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 4

Ingredients

• 1 cup dried chickpeas (or canned chickpeas, drained and rinsed)
• 1 medium onion, finely chopped
• 2 medium tomatoes, finely chopped
• 1 tablespoon ginger-garlic paste
• 1 optional green chilies, finely chopped
• 2 tablespoons oil (vegetable or mustard)
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 0.5 teaspoon red chili powder
• 1 teaspoon amchur (dried mango powder) or lemon juice
• 2 cups water
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon salt

Directions

Step 1

If using dried chickpeas, soak them in water overnight. Drain and rinse thoroughly. Pressure cook them in salted water for 20 minutes or boil in a large pot for 1-2 hours until soft. If using canned chickpeas, skip this step.

Step 2

Heat oil in a heavy-bottomed pan or pot over medium heat.

Step 3

Add cumin seeds and let them sizzle for 30 seconds until aromatic.

Step 4

Add chopped onions and sauté until golden brown, about 6-8 minutes.

Step 5

Stir in the ginger-garlic paste and sauté for 1-2 minutes until fragrant.

Step 6

Add chopped green chilies, if using, and stir well.

Step 7

Mix in the chopped tomatoes and cook for 5-7 minutes until they soften and the mixture becomes a thick paste.

Step 8

Add turmeric powder, ground coriander, red chili powder, and salt. Stir and cook for 1-2 minutes to combine the spices.

Step 9

Add the cooked or canned chickpeas along with 2 cups of water. Mix well.

Step 10

Bring the stew to a boil, then reduce the heat to low. Simmer uncovered for 15-20 minutes, stirring occasionally.

Step 11

Stir in garam masala and amchur (or lemon juice). Adjust seasoning and consistency as needed.

Step 12

Garnish with chopped fresh cilantro before serving.

Step 13

Serve hot with steamed basmati rice, naan, or roti.

Nutrition Facts

Serving size	(1129.8g)

Amount per serving	% Daily Value*
Calories	1144.8

Total Fat 41.9g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 2465.9mg	0%
Total Carbohydrate 159.2g	0%
Dietary Fiber 44.1g	0%
Total Sugars 37.5g
Protein 44.5g	0%

Vitamin D 0IU	0%
Calcium 370.5mg	0%
Iron 19.5mg	0%
Potassium 2941.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 14.9%

Carbs: 53.4%