Chana Masala
2 tablespoons vegetable oil
1 medium onion, chopped
1 large clove garlic, minced
1 tablespoon curry
1 tablespoon tomato paste (I used ketchup, how embarrassing)
1 (15 ounce) can chickpeas, drained, reserving 3 tablespoons liquid
1/2 tablespoon lemon juice
1/2 teaspoon salt
fresh black pepper, to taste
crushed red pepper, to taste, optional
1 tablespoon vegan margarine
1. Heat oil on medium high heat. Fry onions until slightly browned. Reduce heat to medium. Add garlic, curry, and paste. Stir and simmer about 2 minutes.
2. Add chickpeas, reserved liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally.
3. Add red pepper, to taste. Add margarine, stirring through to melt it. Stir and simmer for 5 minutes more or until chickpeas are softened and dish is hot. Serve over rice.
Source of recipe: I don't know how authentic this is, but I whipped it up last night. It tasted great to me.
SO HOW'D IT GO?
I made this and thought it was great. However, I went to an Indian (or was it Nepalese..) restaurant and had chana masala, and it was a completely different dish. I still like this, but I wish I knew how to make the kind they eat in whichever country's restaurant that was. :-\
My non-vegan bf wanted to cook for us and he chose this recipe. I left it all up to him and it was AWESOME! I ate mine with fresh green cabbage. ohmy :)>>>
Guys, I wouldn't omit the lemon juice since it helps to break down the chick peas and absorb all those wonderful spices. This dish as with any curries, is better the next day because the ingredients have time to come together. I make a big batch in a slow cooker (while doing laundry) and freeze it in two servings per bag. The addition of garam masala was necessary and the tamarind was genius! I use soy milk or yogurt instead of coconut. Also, canned plum tomatoes are awesome in this dish.
Additional side veggies? Hmmm...I would go with cauliflower, spinach or kale. You could also throw some peas into the Chana Masala too.
Chana Masala taste very good at room temp with pita too.
I just have to say again how often I make this dish, AND how much I love it! It is so healthy and so tasty it is! Thanks so much for this one, truly my favorite thing thus far!
Erin ;)b
This is SO DARN GOOD! I haven't been on this site for a long time and when I opened my "recipe box" I rediscovered this treat. Made a double batch last night--everyone loved it and I get to have it again for lunch! Thanks!
I didn't like this very much. Too much curry, I think. And the tomato paste made it bitter for some reason. I think with a little less curry it would be better.
This was really tasty. I hate only using part a can of tomato paste so I used the whole thing, as well as a zucchini. This greatly increased the volume of the recipe so I also doubled the curry powder and put in a little bit of tumeric.
very good, very good....The chickpeas got a bit dry for me though at the end, would recommend adding more liquid.
I used home made chickpeas instead of canned which I highly recommend, reduced the amount of onion and used veggie broth for the liquid.
This was really quick and easy... I used coconut milk as suggested, and I also used a lot more tomato paste, and added diced tomatoes. Also... I added chili powder, because in my mind where there are tomatoes there must be chili powder haha.
In any case it was delicious. Most importantly it was quick and very easy.
I'm a university student so quick, cheap recipes are very important in my life ;)b
Veggiebo-
I was in a lazy mood and left it cold, but I'll bet it would be really good warm, too.
Well thank you very much LittleLady ;) I am making it again just so I can stuff a pita with it hahahahahaha(i am a goober like that) THANK YOU for the tip...
Erin~
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