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 had this for dinner last night and lunch today. It was okay when it is first made, but I think it is better over night. I, like most people, made it with more sauce as well. I also added bean sprouts. This was also my first time eating chick peas and I'm quite pleased with this. I'll for sure make this again. Thank you for the great recipe!
is margarine so important that you all use it?
This is very yummy! I love Masala dishes, and this recipe looks easy, though little plain. So I was adding extra veggies, as someone else suggested: cauliflower, frozen green peas, red bell pepper and garam masala spice. To make it more saucy, I might add little bit of coconut milk or greek yogurt.
9 July 2012. This was lovely and is going into regular rotation. I made it with actual tomato paste and spring onions, added spinach and a wee bit of basil at the end. Cooked in a mixture of olive and coconut oil. Served over coco- and kaffir lime-flavoured basmati rice. Next time I will try with garam masala and perhaps throw in a pepper. Thank you!
I made this last night and it was great! My family loved it! For the most part I followed the recipe. I did however make a few small adjustments. I needed more sauce as someone suggested earlier. So I TRIPPLED the curry, tomato paste and reserve juice to create more sauce. I think I even added a little more reserve juice while it simmered. But it turned out wonderfully! I also used Blue Mountain Jamaican curry powder instead of . It had more of a Caribbean vibe<----- no complaints! And I omitted the red pepper (didn’t have any on hand) It was great and I could not believe how close this comes to the real thing with minimal ingredients! I will be making this again for the fam! Trust!
Unbelievable! I loved this. I added a little more curry paste and some nutritional yeast. When I need a kick I'll make this.
this was delicious! I added frozen spinach, a can of diced tomatoes, and a 1/4 cup nutritional yeast. I had it over quinoa sooo good. I'm going to make this on a regular basis. Perfect for when your low on groceries! I also used ketchup instead of tomato paste and it still tasted great!! thanks for this recipe!
Very good dish, but when I did the recipe it was not as saucy. I like it saucy and I love to say saucy. Now you try it, say saucy.
Eating this right now. This is so amazingly yum! I doubled the recipe, replaced pil with coconut oil, added garam marsala, peas, cauliflower, ommited can water and replaced with broth. Served it over coconut jasmine rice. This will be a regular meal in my house!
MMM substituted a lot of ingredients and still turned out good!
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