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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?

I used a few of the tips above -- did 1/2 T curry powder and 1/2 T garam masala; out in 2-3 T tomato paste; added a little bit more liquid (water and lemon juice); reduced the salt a little but put in a tiny splash of Braggs Amino Acids; and left out the onion to make the dish a little easier on the stomach. I also roasted cauliflower florets in the oven beforehand until that went sort of carmelly black and added them toward the end.

Sounds like a lot of changes, but they're all relatively minor adjustments other than for the cauliflower. I'll definitely be making this again! Thanks.

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Excellent! Garam Masala addition was a great suggestion! Super fast and comes together easily! Great flavor! Very versatile recipe. Loved it!

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I made this version for the first time last night with good success. I'll definitely be making it again! It's very easy and comes together really quickly.

My modifications:

-coconut oil for the vegetable oil
-2T double-strength tomato paste (the kind that comes in a tube like toothpaste)
-drained & rinsed chickpeas and added with 1/2 cup of water (and a longer simmer)
-closer to 1 T lemon juice than 1/2
-1/2 t cayenne pepper instead of black pepper & optional crushed red pepper, added with the curry powder
-omitted margarine (the coconut oil has a pretty flavorful, round taste, and this kept it at 2/3 the original fat called for with good flavor)

Overall, we were very pleased with it. I think the particular brand of canned chickpeas I used was still too firm for my chana masala texture preference, so next time I'm going to try this with home-cooked beans (and use the cooking liquid instead of water--I hate the way canned chickpea liquid tastes, but adding water meant that I had to cook it down to get the sauce to the right consistency).

I served this with a brown basmati puliyogare pilaf (spiced tamarind rice), a cashew-based veggie korma (potatoes, onions, peas, cauliflower, mushrooms), and a gingery dahl (the latter two adapted from Madhu Gadia's The Indian Vegan Kitchen). My omni partner enjoyed it all and felt very satisfied in terms of richness/balance. Leftovers have already been had at lunch :D

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This was really tasty! I added cayenne pepper and upped the tomato paste and served it over quinoa! Nom!!

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Currently eating this I have to say purdy darn good. By following the recipe it was coming out dry so I just added a veg stock to it and a bit more curry. Great end result though! :P

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Delicious! Added red peppers and used diced tomatoes as I had no paste. Loved it.

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;)b
This is a DELICIOUS recipe!
My meat-eating boyfriend loved it!   
Makes the house smell good.

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I love this recipe - its quick and delicious.  I recently made it for meat eating boyfriend and he loved it too!

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Yum! This came out great! I cut the curry back to 2 teaspoons, because I was afraid it would be too spicy, and it was perfect for my taste. If you like spicy, the full tablespoon would have been fine. Thanks!

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this is great, looove the flavor! totally EASY too. omitted the margarine and used half garam marsala and half curry. YEAHH  8)  8)  haven't tried too much indian food, thanks for expanding my horizons!

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