Name: Kabuli chana, or Indian-style chickpeas
Prep time: 30 min
Cook time: 2 h 45 min
Yield: 4 people
Cuisine: India
Ingredients: 250 g ofchickpeas (dry); 750 ml ofwater; 1 tsp ofsalt; 150 g oftomatoes (peeled); 2 green peppers (finely chopped); 1 onion (chopped); 2,5 cm ofginger (chopped); 2 pods ofgarlic (in a hurry); 2 tbsp ofoil; 2,5 cm ofcinnamon (in stick form); 4 cloves; 2 tbsp ofcoriander seeds (ground); 1 tsp ofGaram Masala; 1 tsp offresh cilantro

Kabuli chana, or Indian-style chickpeas

main courses side dishes slow cooking traditional cuisine

Updated on 15 September 2025 by

ratatouille

9 reviews 5 : Delicious

Cuisine

India

Diet

GFDF Gluten-free Vegan Vegetarian

Level

Easy

Preparation

30 minutes

Cooking

2 hours 45

Wait

12 hours

Here is a delicious recipe for Indian-style chickpeas, also known as Kabuli Chana. In fact, chickpeas arrived in India only two centuries ago, having first passed through Afghanistan. As a result, they came to be known in India as “Kabuli Chana.”

This is a completely vegan and SGSL (gluten-free and lactose-free) recipe, making it suitable for all dietary needs or restrictions.

As you’ll see, cooking chickpeas is no small task. If this step seems daunting, you can buy them pre-cooked in a can and continue with the recipe starting from the “seasoning and simmering” section.

Enjoy, and thank you in advance for your comments!

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For the chickpeas (if you're cooking them yourself)
250 g of chickpeas dry
750 ml of water
1 tsp of salt

Condiments and herbs
150 g of tomatoes peeled
2 green peppers finely chopped
1 onion chopped
2,5 cm of ginger chopped
2 pods of garlic in a hurry
2 tbsp of oil
2,5 cm of cinnamon in stick form
4 cloves
2 tbsp of coriander seeds ground
1 tsp of Garam Masala
1 tsp of fresh cilantro

Preparing the chickpeas
- 1
  Rinse the chickpeas, then soak them overnight in water.
- 2
  Season with salt and cook until tender (about two hours). At the start of cooking, skim the surface regularly (a kind of foam forms on top; removing it will prevent the unpleasant aftertaste often associated with dried beans. Everyone will thank you for it).
- 3
  Drain and set aside the cooking liquid.
Seasonings and Simmering
- 4
  Heat the oil and sauté the onion until golden brown.
- 5
  Add the cinnamon and cloves, and sauté for a few seconds.
- 6
  Add the garlic, ginger, chili peppers, and ground coriander seeds, and sauté for 5 minutes.
- 7
  Add the tomatoes and sauté until the liquid has evaporated.
- 8
  Add the chickpeas and simmer gently for 5 minutes.
- 9
  Add a little of the cooking liquid and simmer for 20 to 25 minutes.
- 10
  Add the garam masala and mix well.
- 11
  Sprinkle with chopped fresh cilantro and serve immediately.