Goan Chana Ross (Chickpea Feast Curry)
A thick, mildly spiced brown chickpea curry traditionally served at Goan Catholic wedding feasts and community lunches alongside pulao and sorpotel.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 220 kcal
Equipment
- •Pressure cooker or pot
- •Blender
Nutrition
Per serving, approximate
- Calories
- 220 kcal
- fat
- 8 g
- carbs
- 30 g
- fibre
- 8 g
- protein
- 9 g
- calories
- 220 kcal
Instructions
- 1
Pressure cook the soaked chickpeas with turmeric and salt for 20-25 minutes until soft.
- 2
Dry-roast grated coconut, red chillies, coriander seeds and cumin seeds in a dry pan until fragrant.
- 3
Grind the roasted mixture with garlic into a smooth paste.
- 4
Heat oil in a pot. Fry chopped onions until golden brown.
- 5
Add the ground masala (spice paste) and cook until the oil separates.
- 6
Add the cooked chickpeas with their cooking liquid and tamarind pulp.
- 7
Simmer for 15-20 minutes. Mash a few chickpeas to help thicken the gravy until it clings.
Chef's tips
Mash a portion of the chickpeas to naturally thicken the curry without extra flour. Make this dish a day ahead for feasts, as it tastes better once rested.
Ingredient substitutions
- dried chickpeas → canned chickpeas (reduce cooking time)
Storage
Refrigerate up to 3 days; freezes well.
Reheating
Reheat gently on the stove with a splash of water.
Common mistakes to avoid
- •Under-cooking the chickpeas, which leaves them hard in the finished curry.
Serving suggestions
Cooked Goan Chana Ross (Chickpea Feast Curry)?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Goa
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
