Chana pasta recipe | Kids healthy pasta ideas

Chana pasta cooked in Indian desi style inspired with chana masala. A spicy flavourful recipe to satisfy your hunger pangs.

My Indian style masala pasta recipe is one of my most favorites both in my blog and my kitchen.

Whenever I feel like having spicy pasta, I will just go for it. This one is very similar to that with easy ingredients.

I have used pasta sauce in this recipe for making it quick and easy, but you can use tomato puree, store bought or homemade.

Home made puree should be added more. Also adding some Italian herb will improvise the taste if using tomato puree instead of pasta sauce.

You can add some carrots or peas with onion to make it more healthy for kids.

They love cheese? Add some grated cheese on top before serving and they will finish in no time.

Step by step

1. Firstly, I have given in ingredients as cooked pasta and chickpeas.
2. Cook pasta with salt as per instructions given on the pack.
3. Soak chickpeas overnight, drain the water and pressure cook it with salt and enough water for 4 whistles. Drain and reserve the water.
4. Heat a pan with oil, you can use olive oil or any of your regular oil.
5. Temper with cumin seeds. Add garlic and stir till fragrant without changing its color. In goes finely chopped onion, green chillies and fry till transparent. 

6. Pour pasta sauce/ tomato puree. Fry for a minute. Add red chilli and chana masala powders, required salt and kasoori methi, crushed well.

7. Fry for 2 mins. In goes chana, 2 tablespoon of the reserved chana water or according to your consistency preference. 

8. Let it fry for 2 minutes. Add pasta and mix well.

9. If you need oil, add more. Toss well until the sauce coats the pasta shiningly (3 mins approx) and finally garnish with coriander leaves.

Enjoy hot! Taste great as such, or top it with some grated cheese to make it more yummy!

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Chana pasta

Chana pasta cooked in Indian desi style inspired with chana masala. A spicy flavourful recipe to satisfy your hunger pangs.

Course Main Course

Cuisine Fusion, Indian

Prep Time 10 minutes

Cook Time 20 minutes

Chana soak time 8 hours

Servings 4

1x2x3x

Cup measurements

Ingredients

• 2 cups Pasta cooked
• ½ cup Chickpeas / chana cooked
• 1 tablespoon Garlic Finely chopped
• 1 Onion
• 1 Green chilli
• 3 tablespoon Tomato puree or Pasta sauce
• ½ teaspoon Kasoori methi
• 1 teaspoon Red chilli powder
• 1 teaspoon Chana masala powder
• 2 tablespoon Coriander leaves chopped
• Salt

To temper

• 2 tablespoon Oil
• 1 teaspoon Cumin seeds

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Instructions

• First, As I have given in ingredients as cooked pasta and chickpeas, cook pasta with salt as per instructions given on the pack. Soak chickpeas overnight, drain the water and cook it with salt and enough water for 4, whistles. Drain and reserve the water.Heat a pan with oil, you can use olive oil or any of your regular cooking oil. Temper with cumin seeds. Add garlic and fry till fragrant without changing its colour. Add finely chopped onion, green chillies and fry till transparent.
• Add pasta sauce/ tomato puree. Fry for a minute. Add red chilli and chana masala powders, required salt and kasoori methi, crushed well.
• Fry for 2 mins. Add cooked chana, 2 tablespoon of the reserved chana cooked water or according to your consistency preference.
• Let it cook for 2 minutes. Add cooked pasta and mix well.
• Add more oil if needed. Toss well until the sauce coats the pasta shiningly (3 mins approx) and garnish with coriander leaves.

Video

Notes

• Make sure to balance the tanginess with enough spice and salt.
• Chana should be cooked with salt for good taste. So is pasta.
• So adjust salt while adding when you cook everything together. Salt is just to balance the tanginess and spice we add.

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