Super easy and quick Bangladeshi chana bhuna is a Ramadan must have dish. Chana bhuna, chickpeas are rich in fiber and protein which make it a great dish for iftar meals. Warm and delicious chana bhuna cooked in onions and tomatoes with some turmeric, chili and coriander power with the addition of potatoes and lemon juice. Tasty and fulfilling this Chana bhuna recipe is super easy and can be prepared in little time.

Chana bhuna has always been on the table at iftar time for as long as I can remember. There are different kinds of chickpeas, you can get the bigger white tan color or the smaller brown/black chana. I feel like growing up we had more of the brown/black chana. This chana has a more firmer texture. I personally always preferred the white/tan chana just because it has a more softer texture. Mom would also make the white/tan chana and it was happy iftar days for me when she did lol. Here in this blog I will be sharing the white/tan chana bhuna recipe. It’s super easy and super tasty and goes deliciously well with kichuri and the other iftar favorites like piyaju.

Ingredients needed to make Bangladeshi chana bhuna

White/tan chana or chickpeas can be found in most supermarkets sold in cans. Here in the States they are referred to as garbanzo beans. I personally like to use the Goya brand as they are just so much better in texture and you can use them to make chana bhuna perfectly.

Thin slices of onions cooked just until lightly golden brown.

Ginger added to the onions to give that warm and zesty flavor to the chana bhuna.

A few Indian spices, just a little, here in my recipe I use 1/4 of a teaspoon of turmeric, chili and coriander powder. The spices are cooked off to remove any raw flavors. Once the oil comes to the surface the rinsed and drained chickpeas go in.

After stirring the chickpeas the tomatoes go in. You can chop the tomatoes or cut them into wedges.

Here another ingredient is also added, boiled and mashed up potatoes. The mashed up potatoes give the chana a greater depth of texture and it really just brings the dish together beautifully.

The chicks peas are cooked with the tomatoes and potatoes for 3-4 minutes and finished off with a good squeeze of fresh lemon juice, fresh green chilies and fresh chopped cilantro. One last stir and take the Chana bhuna off the heat.

Ready to serve super easy and quick Bangladeshi chana bhuna with iftar favorites.

Bangladeshi Chana Bhuna Recipe

Recipe by ShemaCourse: SidesCuisine: BangladeshiDifficulty: Easy

Servings

3

servings

Prep time

5

minutes

Cooking time

12

minutes

Chana Bhuna Recipe

Ingredients

• 2-3 tablespoons of cooking oil
  

• 1 small onion thinly sliced
  

• 1 and a half teaspoons of salt
  

• 1 teaspoon of minced ginger

• 1/4 of a teaspoon of turmeric powder
  

• 1/4 of a teaspoon of chili powder
  

• 1/4 of a teaspoon of coriander powder
  

• One 400 gram can of chickpeas/garbanzo beans
  

• 1 small tomato cut into wedges
  

• 1 medium potato boiled and roughly mashed
  

• 2 tablespoons of fresh lemon juice
  

• 2 green chilies cut along the length
  

• Handful of fresh chopped cilantro
  

Directions

• Heat oil in a medium sized pan
• Add in the onions and salt and cook until light golden brown, 2-3 minutes
• Add in the minced ginger stir and cook for another minute
• Add in the spices, turmeric, chili and coriander powder, stir and cook the spices for 1-2 minutes on a medium flame
• Add in the chickpeas/garbanzo beans, tomatoes and mashed potato (peel and chop potato into small pieces and cook in the microwave for 3 minutes, then roughly mash up)
• Stir everything in really well, cover with a lid and cook on medium low flame for 4-5 mintues
• Uncover, stir and add in the fresh lemon juice, green chilies and cilantro
• Stir and take the pan off the heat
• Chana bhuna is ready to serve! Try with other iftar favorites kichuri and piyaju!

Notes

• Any leftovers can be stored in an airtight container in the refrigerator for 2 days.