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Anonymous
Member since December 1969
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4.629215

Chana Masala

What you need: 

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

What you do: 

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.

Preparation Time: 
10 minutes, Cooking time: 15 minutes
Cooking Time: 
15 minutes
Servings: 
2 to 4
Recipe Category: 

SO HOW'D IT GO?

It was yummy although I think it's time to replace my curry powder 'cause it tasted a little bitter.  I added coconut milk and chopped spinach which made it lovely to look at!

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Fantastic.  The proportions are off and I ended up using significantly more tomato paste and vegetable bouillon to get it "saucier". I also added frozen peas and topped it with fresh chopped tomatoes and cilantro.  Next time, I plan to add some coconut milk and potatoes.

I recommend that you cook the garlic, curry, red pepper, and onions all together.  It gives the onions a chance to absorb the flavor of the spices. Can't wait to try this one again...it's a nice and tasty change from the curries I usually make.

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:)This was really good!  I added a pinch of garam masala and about 1/4 cup of coconut milk just because I had it on hand.  I also used ketchup instead of tomato paste, and I added a small can of peas and carrots since my frozen peas had freezer burn.  It was fast and easy!

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This was really yummy, and we even had tomato paste on hand. Too bad it went before we could take pictures.  :'(

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i registered with this site just to say how amazing this recipe is. I used a whole can of coconut milk and some nutmeg. it was criminally tasty.

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Wow, so good, the "sauce" is very tasty.  I did make a few changes though:

I only used 1/2 Tbsp. curry
I omitted the margarine
Added maybe 1/2 c. lite coconut milk
1/4 tsp cinnamon
Dash of cumin and corrainder
Added 2 more Tbsp of tomato paste

Served it over basmati rice.  Loved it!  It makes just enough for 2 people so if you are cooking for more, double the recipe. 

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good and simple. two of my favorite qualities. i added coconut milk and served it over rice. as a side dish i made another recipe on this site, creamy spinach with potatoes, to complete the indian theme. wonderful!

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yum!  I skipped the margarine, used balsamic vinegar for lemon juice, and added peas, carrots, celery, diced tomatoes, coconut, raisins, soymilk, garam masala, cumin, and extra garlic.  the soymilk helped make it creamy 'cause I didn't have any coconut milk.  hmm, I think I threw in 1/4 cup apple juice, too - I was trying to make more sauce for the rice to soak up.  the omnis liked it a lot!  the raisins were a popular addition.

people sure like modifying this recipe.  hope I didn't mangle it too much.  I would love it as is, too!

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WOW! This was goooood!!! Here's what i used:
~ replaced oil with apple cider vinegar to "fry" the onions
~ used dry chick peas (soaked overnight of course)
~ about 3 tblsp. ketchup in place of paste
~ about 1/4 c. coconut milk in addition to about 1 tblsp. of lemon juice
~ added extra water because it seemed a little dry
~ tamari in place of salt
~ all on top of quinoa

Result was amazing!!!! Tofutti sour cream is an awesome compliment! I will definitely be making this again!!

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we made this at home and it was 1.  incredibly easy and 2.  delicious!  i added some cumin, stewed tomatoes and a little chili paste to give it more kick- but we ate the whole batch between the two of us! 

serve over rice.  i'm going to make this whenever i need a quick, cheap, easy fix for dinner. 

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