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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
2 to 4
Recipe Category: 


This was easy, quick and delicious! The only change I made is I didn't add the margarine at the end as it was already delicious as it is.  Will try the coconut milk tip next time!


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


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!


;)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!


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.


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.


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.


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


I forgot to add my picture.


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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