Vagarela Channa Quick Indian Style Chickpeas
Elevate your weeknight dinners with Vagarela Channa, a quick and flavorful Indian-style chickpea recipe that's ready in just 30 minutes! This vibrant dish features tender chickpeas simmered in a rich, aromatic blend of cumin, mustard seeds, garam masala, and other spices, enhanced by the tangy sweetness of tomatoes and the warmth of fresh ginger and garlic. Perfect for both vegetarians and spice enthusiasts, it strikes the perfect balance of hearty and healthy. Serve it piping hot with rice, naan, or on its own for a protein-packed meal that's full of bold, authentic flavors. With minimal prep and simple ingredients like canned chickpeas, this recipe effortlessly transforms pantry staples into an irresistible Indian classic!
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Recipe Information
Ingredients
- 2 cups Cooked chickpeas (canned or pre-cooked)
- 2 tablespoons Oil (vegetable or mustard oil preferred)
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 1 medium Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 1 small Green chili (finely chopped)
- 1 large Tomato (finely chopped)
- 1 teaspoon Coriander powder
- 0.5 teaspoons Turmeric powder
- 0.5 teaspoons Red chili powder
- 0.5 teaspoons Garam masala
- 0.75 teaspoons Salt
- 0.5 cups Water
- 1 tablespoon Lemon juice (optional)
- 2 tablespoons Fresh cilantro leaves (chopped, for garnish)
Instructions
Heat the oil in a large pan or skillet over medium heat.
Add the cumin seeds and mustard seeds. Let them sizzle for about 30 seconds until aromatic and starting to pop.
Stir in the chopped onion and sauté for 3-5 minutes until golden brown.
Add the minced garlic, grated ginger, and chopped green chili. Cook for 1-2 minutes, stirring frequently, until fragrant.
Mix in the chopped tomato and cook for 3-4 minutes until it softens and turns into a paste-like consistency.
Add the coriander powder, turmeric powder, red chili powder, garam masala, and salt to the pan. Stir everything together and cook for 1-2 minutes to toast the spices.
Stir in the cooked chickpeas, ensuring they are evenly coated with the spice mixture.
Pour in the water and bring the mixture to a gentle simmer. Cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasoning as needed. If desired, add lemon juice for a tangy touch.
Garnish with freshly chopped cilantro leaves and serve hot. This dish pairs well with rice, naan, or can be enjoyed as is.
Nutrition Facts
Calories |
230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.8 g | 13% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 571 mg | 25% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 6.3 g | ||
| Protein | 8.6 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 451 mg | 10% | |
*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.
