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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
2 to 4
Recipe Category: 


This was REALLY GOOD!!!!  Even my meat-eating family liked it!!  YUM!  I will be making this again.


I used 2 tablespoons tomato paste, substituted onion powder for onion, omitted lemon juice and added 2 tablespoons of coconut milk, and used 1 1/2 teaspoons curry and 1 1/2 teaspoons garam masala. I really liked the flavor.


Made this last night for dinner, subbing garam masala for the spices and lite coconut milk for the margarine, as others had suggested.  Also tossed in half a diced tomato and about 1/4 cup peas, just to have something green and because I love peas...

Well, the result was okay.  Definitely edible, but not something I think I'll be making again in the same form.

For one thing, although I had garam masala lying around, I've never used it before, and 1 tsp turned out to be WAY too much (who knew ? :)).  I looked at some other chana masala recipes online, and their spice content is  generally something like:

1 tsp cumin seeds (or cumin powder if you don't have seeds)
2 tsp corriander
1/8 tsp garam masala
1/4 tsp red chili powder (optional)

I'll be using this spice content next time, and I'll also use more tomato paste (more like 3 tbsp than 1), a full tsp of lemon juice, and add water or use more cocnut milk, as I thought it came out a little dry.

Anyway, I definitely appreciated how easy this recipe was, but I do think I'll make a lot of changes next time!


Once again--quick, easy, and delicious!  I like to add coconut milk and additional spices like cinnamon, clove, cardamom, coriander, and cumin.  I also use a little extra tomato paste and curry powder.


This was not good.  I thought it was just "okay" but my bf took two bites and threw it out.  Added coconut milk made it really bland.  It had no flavor at all.  I didn't add the margerine because I suspected it would loose even more flavor.  Curry powder is just not enough.


I just made this tonight and it was amazing. I will be having it for lunch tomorrow along with some jasmine rice. Thanks!



i didnt like the tomato taste to it  i just prefer chunks of tomatos instead.  I used coconut cream and it made a big difference.  i used canned chickpeas which sort of made it a little off.  the sauce was excellent but i might try dried chick peas the canned one just smelt like tuna and i cant stand the smell of tuna.  will try this with peas and cauliflower or just lentils next time im sure it will be great


It was the first time Id ever cooked for my non-vegetarian boyfriend and I wanted to impress him - I took a risk and had a go at this new recipe and yum!!!! Delicious! I used the version with coconut milk instead of lemon juice and it was soo nice! Served it with brown rice mixed with quinoa.


This is awesome! If I had some coconut milk, I would be tempted to add a little to bump up the awesome-ness


Yum, yum, yum, yum, YUM! I'm no expert on chana, but I love Indian food and this was great; my boyfriend loved it too. I added about a cup of frozen peas, extra tomato paste, 4 cloves of garlic, extra curry and salt, subbed vinegar for the lemon juice (and used a bit extra) and about 1.5 tsps of garam masala. I served it over whole wheat couscous, which was a great accompaniament, and made it even faster to cook. Next time (which will be soon) I'll try to have Tofutti sour cream on hand, because I think that would be great with it too. Thanks!



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