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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?

this was awesome! I accidentally made it way too spicy but I will definitely use this recipe again.

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This recipe is super-yummy! First time I tried this recipe I did it just as the recipe instructed. Good but not very saucy. So the next time I cooked it I added an add'l T of tomato paste and also added a half cup of coconut milk. Oh and also I used all the liquid from the chick peas. DELICIOUS! Great recipe. I'm in love w/ Chana Masala!

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;)b very tasty and easy to make. i added ketchup too. we are sitting in 2 feet of snow sothere is no way im making it to the store today. thank!

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This was great!  Used coconut milk instead of the lemon juice.  Came out creamy, savory, and with a kick!  Served it over jasmine rice with some leftover samosas I'd made a month or so ago and frozen.  This will definitely become a regular dish in our house.

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I doubled this recipe for a party.  It was absolutely wonderful!  People loved it, but I'm glad it wasn't all eaten because I wanted some for leftovers.  haha.  This is definitely going in the book.

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This recipe is wonderful.

I added the coconut milk, but also the lemon juice, since I thought it was a little sweet. Because of the coconut milk adding more fat, I passed on the margarine.

Next time I'm at the store I want to pick up some garam masala to try instead of some of the curry.

For those looking for more sauce, the coconut milk really helped in that capacity.

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This was fabulous ;)b! I added about 1/3 can coconut milk and garam masala to the ingredients, really enhanced the flavor Thanks!!

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I forgot to add my picture.

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:D
This is a great recipe. I too substituted the lemon juice with 3/4 cup coconut milk, added an extra TBSP of Tomato paste as well as added a TBSP of Masala, a dash of cayenne as well as some red pepper flakes. Next time I am going to add a whole diced tomato. I know that will take this recipe to the perfect level. My kitchen smells like a Curry house. . .Uhmmmm Curry. . . .  My wife took a break from her studies and loved this dish. With all of the ingredients I added it is indeed spicy.

Fantastic recipe.

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Wow was this good.  It is easy to make too.  The only things I changed was I added a tomato and did not add the margarine.  It does need a little more sauce but I will just double that part next time.

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