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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?

Veggiebo-
I was in a lazy mood and left it cold, but I'll bet it would be really good warm, too.

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I totally forgot to add my review!! Ok so basically yea this is the best stuff on the planet....I too used ketchup(perfect for me as I wanted less sweet and more savory), instead of salt I used low sodium soy sauce,  I added about a palm and a half of curry(i refuse to measure) and some tofutti while cooking. It made it creamy and definately helps cut down on some of the heat. I then added about a palm full of red chili flakes(cause that is how I roll....) and used califlower for a veggie.  I dolloped some tofutti on top after I plated it all, and all I can say is HOLY CHICKPEAS  Batman..... this is freakin GOOD! Definately a new staple for me as it is quick, cheap, healthy and easy peas-y!!! THANK YOU ;)b

Erin~

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I used a 29oz can of chickpeas, added 1/3c. coconut milk, only used 1 1/2 tsp. curry powder, and only added the chili flakes to taste in my own bowl. (I'm cooking for very young children.) It's a winner in our house, we will make this again.
Note: the leftovers thicken up nicely- I tucked it into pitas with sliced cucumbers and plain yogurt for lunch- yumminess!!! ;)b

Little lady do you heat the mixture up then stuff your pita or serve it cold? I think either would be awesome but I am curious what you do?

erin~

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I used a 29oz can of chickpeas, added 1/3c. coconut milk, only used 1 1/2 tsp. curry powder, and only added the chili flakes to taste in my own bowl. (I'm cooking for very young children.) It's a winner in our house, we will make this again.
Note: the leftovers thicken up nicely- I tucked it into pitas with sliced cucumbers and plain yogurt for lunch- yumminess!!! ;)b

OOOO good idea! I think I will make this this week so I can have this for lunch in a pita! Indian food is so YUMMMMMY!!!!

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I used a 29oz can of chickpeas, added 1/3c. coconut milk, only used 1 1/2 tsp. curry powder, and only added the chili flakes to taste in my own bowl. (I'm cooking for very young children.) It's a winner in our house, we will make this again.
Note: the leftovers thicken up nicely- I tucked it into pitas with sliced cucumbers and plain yogurt for lunch- yumminess!!! ;)b

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I make this all the time....because I love it! :)>>>

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;)b This was soooo good, and healthy and easy and fast andcheap!!! I loved this!

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I made this today. At 1st I didn't think I was going to like it but at the 2nd bite I was like this is good. I used 3/4 coconut milk like someone else posted and probably close to 3 tbsp. tomato paste. I also had it over jasmine rice. Today was the 1st time I had jasmine rice is it supposed to be a little crunchy? (like it didn't get done all the way) oh well I ate it anyway and it was all good! :)

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Yum! I added some cinnamon, more curry, coconut, more tomato paste, and some leftover canned tomatoes with liquid. I added some water for more "sauce," and I recommend adding more bean liquid. I served it over black rice.  ;)b

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GREAT recipe!  Everyone has loved it both times I've made it.  I usually serve over Brown Basmati rice or Jasmine.  It's a rather quick recipe too!  No substitutions here.

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