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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 is really great. I found it a bit too little sauce to my taste this way, so I have (at least) doubled the ingredients that make the sauce (tomatoe paste, spices, lemon juice). Also, since I liked it so much, but chickpeas is not for every day for me, I also tried it with other veg: so far a green beans - peas - carrots version turned out very great, as well as using Beluga lentils and carrots.

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;)b Yummy! I make this for my meat eating bf with a side of organic chicken and he LOVES it. It's so versatile.. Thanks!

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My family really enjoyed this, and it was easy and quick to make!  My 11 year old only gave it 4 stars because it was spicy enough to make her nose run, but she loved the flavors.  My husband said it was very nice.  I was not entirely convinced with my first taste from the pot, but the more I ate of it, the more I liked it.  We had it over brown rice, and the textures of the chickpeas and rice together were lovely. 

We added some garam masala and increased the tomato paste.  We added about 1/4 can of coconut milk in place of the margarine.

We will definitely make this again.

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I love this recipe! It is one of my favorites, and I prepare it about once a week. I double the recipe, because my boyfriend loves it so much and I actually want to eat some, too! I serve it over rice, served with cumin-dusted flatbread (basically flour, water, some baking soda, roll out with some cumin, then cooked in a skillet). For one recipe, I double the tomato paste, add 3/4 cup (or half can) of coconut milk, and add about a teaspoon of garam masala. It's so good!

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This was great. I added more curry powder, left out the lemon juice because I didn't have any, and added about a cup of water and a splash of soy milk to make it saucier. Simple and so good!

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I made this for dinner for my family and they were impressed.
I was so proud of myself because I'm very new to cooking "actual" meals haha
Overall,
very easy to make & delicious! :)

P.S.
I added a bit more tomato paste
& I added 3/4 cup of coconut milk like what other people said they did--thanks!, it made it taste REAL good! :D

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This recipe was surprisingly great! I used the juice of a medium sized orange instead of a lemon, a little chicken broth for liquid, olive oil and olive oil based margarine. Yummy

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First time made, new veggie cook, came out great!  Seems like it's hard even for a rookie like me to mess up.  I added extra tomato paste, some cumin, cayenne, even a couple jalepeno slices (it's hot but very flavorful).  Definitely making it again. Rookie recommended!

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This was one of the first recipes that I tried from this site! I'm not much of a cook, but I've found that if I want organic and vegan ingredients, I'm going to have to learn! So far so good and I'm actually enjoying it!

This recipe was really quick, easy and delicious! I served it over quinoa  and my boyfriend loved it!! This one is a keeper!

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Wonderful! Made a few modifications.... added one diced tomatoe, used olive oil instead of veg oil, added 1/2 tsp coriander, 1/2 tsp cumin and a sprinkle of cardamon to curry powder, and used lemon zest instead of lemon juice. Also.. used veg stock in place of liquid from drained chick peas - bumped up to 1/2 cup from original 3 tbsp. in recipe. Served over plain basmati rice and even my very carnivorous partner absolutely loved it! Super Yum! :)>>>

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