Hara Chana (Green Chickpeas) Masala

Hara Chana Masala
Fresh green chickpeas, called as Hara Chana are tender, juicy and a great snack to nibble.  Back in Mumbai, these are known as Harbara.  Eat them raw or steam them with kala namak (Indian rock salt). 
Here in US, the only option to get these is the frozen vegetables aisle of an Indian store.  If not fresh, we relish these frozen green garbanzo beans as a simple curry with a mild coconut flavor.

Hara Chana/Green Chickpeas (fresh or frozen) - 2 cups
Onion - 1 big
Tomatoes - 2 medium
Shredded Coconut (fresh or frozen) - 1/4 cup
Coriander/Cilantro/Dhaniya Leaves - few sprigs
Garlic - 2 big cloves
Red Chilli Powder - 1 tsp
Cumin/Jeera Seeds - 1 tsp
Garam Masala - 1/2 tsp
Oil - 2 tbsp

How to cook Hara Chana Masala:
  • In a big pot, add about 2 cups water and green chickpeas.  Cook it covered until chickpeas turn soft.  Alternately, you can steam the chickpeas in a pressure cooker as well.
  • Finely chop onions.
  • Blend roughly chopped tomatoes, coconut, cilantro, chilli powder and garlic to a smooth paste.  Add little water if required.
  • Heat oil in a pan and add cumin seeds.  After few seconds, add onions.  Saute until onions turn soft.  Now add the tomato coconut paste and bring it to a boil.  Cook it covered for about a minute.
  • Lastly, add cooked chickpeas, garam masala and salt.  You can add the water used for cooking chickpeas as well.  Cook it covered at low heat for about 5 minutes or until you get the desired consistency.
Garnish with cilantro and/or onions and serve Channa Masala with roti or rice.  Sprinkle some lemon juice if you like.


  1. Lovely recipe. I used to dry roast in a kadai with the peel and once they are cooked, a true delicacy.

  2. Healthy and tasty green chana. Thanks a lot for posting this recipe.

  3. I have been using the fresh chickpeas in many recipes...looks nice..


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