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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?

Where is the nutritional information for this dish?

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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!!

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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!

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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!

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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.

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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!

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in the process of making this... i hope i didnt mess up.

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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!

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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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I just made this tonight, and I was SO impressed. This was so easy to make, and it was SOOO delicious! The only thing I changed was when I accidentally put in all of the liquid from the can. I was too excited to read before pouring. And... I just added a little bit of cornstarch to thicken it up and.... LOVED IT!

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