Chana Masala (Punjabi Chickpeas)

Recipe tried, photographed, and eaten by Ty Tanji.

(serves 4)

Chickpeas are the shit.


These lovely legumes, also known as garbanzo beans, have fans in Indians, Sicilians (panelle), Middle Easterns (hummus, falafel), French (socca), and Filipinos (halo-halo), for starters, and provide a substantial amount of protein, vitamins and minerals in just a few ounces. I love their offbeat, mealy creaminess – you need to eat them for yourself to know – and slightly earthy flavor.

Some of the less common ingredients, such as besan flour and mustard seeds, are available at Whole Foods Kāhala Mall or India Market on the corner of University Avenue and Beretania Street.

If you can get your hands on some good Indian bread, such as naan or roti paratha, this Punjabi dish will transport you to the streets of northern India, where chana masala is commonly sold as street food. Serve over basmati rice steamed with a little turmeric and coriander seed.


4 tablespoons vegetable oil
1 medium onion, thinly sliced on the grain 4 cloves garlic, minced
2 tablespoons mustard seeds
2 tablespoons coriander seeds
2 teaspoons cumin
2 teaspoons besan (chickpea) flour
1 14-ounce can tomatoes
½-inch piece of ginger, peeled and minced
½ green jalapeño, minced
1 teaspoon turmeric
1 teaspoon red chili powder
½ cup fresh cilantro, chopped
2 15.5-ounce cans chickpeas
¾ cup water
1 teaspoon salt
1 tablespoon garam masala

In a wok or large saucepan, sauté the onion, garlic, mustard and coriander seeds, and cumin in the oil over medium heat until the onion is soft and spices are fragrant. Add the flour and stir constantly for a minute, then add the tomatoes, ginger, jalapeño, turmeric and chili powder, and simmer for 10 minutes or until reduced by half. Add the chickpeas, water, salt, and half the cilantro, and simmer for 10 minutes or until the sauce is thick, stirring occasionally. Sprinkle in the garam masala, stir, taste and adjust the seasoning as necessary, and pour into a serving bowl. Garnish with the remaining cilantro and serve.