Sauteed Garbanzo Beans

Cooking Time: 15 minutes
Serves: 1 – 2

Printable Recipe


  • 3 cups / 375 gms shelled Fresh Garbanzo Beans
  • ¾ – 1 tsp Salt
  • 1 – 1 ½ tbsp. Oil (approx.)
  • 2-3 Curry leaves toren into 2-3 pieces
  • ¼ tsp Mustard
  • ¼ tsp Jeera
  • ½ small Onion chopped
  • 4 – 5 green Chilies cut
  • 1 Scallion chopped (opt. but recommended)
  • 2 tsp Garlic crushed
  • ½ tsp Turmeric
  • Cilantro to garnish


  • Wash the chana, cook the chana in some water. Chana cooks very fast, about 5 minutes. Once it comes to a boil, keep an eye on it. It cooks in a blink of an eye!
  • Drain the water, add salt, mix well and cover the pan. At this point, my mom grinds 3/4th of the chilies to paste and adds it to cooked chana. Then, she cooks it on low flame for few minutes. By doing this, chana is steamed with the green chilies paste and salt. By doing this, chana is well seasoned and flavors get into the chana. I skipped this method, as I was lazy to pull out my grinder to make the paste.
  • Heat oil in a pan, add jeera and mustard. Let it splutter. I skipped this step as I don't like chewing those seeds.
  • Add onion, curry leaves and saute for a minute.
  • Add green chilies, garlic and saute for few seconds.
  • Add turmeric adn mix well.
  • Add green chana, mix well and saute for 5 minutes until the chana is well sauteed.
  • Garnich with cilantro and serve hot.

Serving Suggestions:
If you feel you need more heat to get a kick out of these chana, server it with one of the following

  • oil+green chili paste+crushed garlic
  • oil+crushed garlic
  • oil+chili powder