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?
HI, I'm just wondering what is meant by "curry" in the ingredients? Is it just curry powder or is it like garam masala or something different?
Where is the nutritional information for this dish?
June 2012. This has great flavor! I found the dish to be easy and versatile. I changed it by adding rice and chopped veggies. I highly recommend this recipe. Use it exactly as written or alter it to suit your own tastes! Either way you will not be disappointed!Try it tonight! You will love it!!
I've made this often over the past year, often adding a few ingredients here and there (potato cubes, chopped tomatoes, zucchini, peas, chilli powder) and it's always a winner. I recommend garam masala in addition to the curry powder. I love it with coconut milk but it's definitely not necessary. This is such a simple, delicious dish and perfect for when you're broke and all you have in the kitchen is staples. My omnivore family often has a bit, too!
This was the first Indian dish that I have ever made and I loved it! Although I think the chickpeas should have been softer as they are in restaurants so next time I will cook it a bit longer, at the expense of killing more of the nutrients of course, and I will also try adding peas and also cook up either some rice or lentils. I used 2 cloves of garlic and next time I will use even more. I also used more lemon juice than the amount that was called for and I didn't use any crushed red pepper which probably would have enhanced the recipe. A definite win, thanks for sharing!
This was delicious. I doubled the onion (what can I say, I love onions!), added a bag of spinach and used 3/4 a cup of tinned tomato sauce. I served it over rice with baked kale chips.
Very tasty dish - makes good leftovers. It was a little runny on my first try so I used some flour to thicken it up. Will double the recipe next time!
in the process of making this... i hope i didnt mess up.
I usually have mixed emotions about Indian food but my partner loves it. I just reduced the curry down to a half of a tablespoon and love this! It has been added to our rotation of frequently cooked items! I highly recommend this to anyone on the fence.
And it is so easy to make!
I made this the first time with ketchup also and LOVED it. The second time I made it with tomato
paste and it was still good but not nearly as good as with the ketchup.
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