Once in a while, I crave some chana. I make this atleast once a month. I finally decided to post this recipe. Serve with naan, roti, or rice.
2 tablespoon ginger garlic paste (alternative: 1 tablespoon grated ginger, 3 garlic cloves minced)
2 tablespoon olive oil
1/4 teaspoon baking powder
1 (13 oz.) can garbanzo/chickpeas
1 tomato, chopped
1 red onion, chopped
3 green chili
2 tablespoons chana masala
1/2 teaspoon red chili powder (optional)
1/4 teaspoon freshly crushed black pepper
1. Rinse chickpeas in a strainer and add to a pressure cooker. Add plenty of water to cover the chickpeas. Add baking powder and salt to taste. Cook for 10 minutes.
2. After the chickpeas are placed in the cooker, warm up a pan and add olive oil. Add ginger garlic paste, onions, green chili and cook until onions are translucent. Add tomato and cook for another 3-5 minutes.
3. Add the content to a food processor or mixture with a glass of water and blend.
4. In a bigger pan, add some olive oil. Keep on low-medium heat. Pour the tomato gravy. Add the chana masala powder, red chili powder, black pepper and salt to taste. Add water if gravy is still thick.
5. Add the cooked chickpeas and continue cooking for 5-8 minutes and let it simmer. Add freshly squeezed lemon juice and cook for another 2 minutes. Garnish with cilantro.