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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)
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, optional, to taste
1 tablespoon 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.
2. Stir and simmer about 2 minutes. 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 peas are softened and dish is hot. Serve over rice.'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

Really really tasty and easy to make. Served it on top of some rice. Next time I will double the recipe so that there are left overs

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^-^ This recipe is terrific. Just make sure you use a good curry seasoning/s because it just doesn't work the same without it. My husband I both loved it and have made it 3 times. Yumm.

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Just made this tonight and served it on a bed of Jasmine rice (see photo) it was DELICIOUS and EASY.

I followed the recipe basically (including the ketchup!) but made the following additions as per the comments:
I tripled the garlic from one clove to three. One clove of garlic is never enough!  :)
Added a half tablespoon of turmeric
Added a liberal splash of coconut milk
smattering of red chile flakes.

it was truly perfect.
Savory, spicy, with just a bit of kick and some seriously wonderful flavor subtleties.

It made enough for two as an entree, 4-5 as a side dish.
took maybe 20 minutes to cook although I got the rice going well before hand.

This is definitely getting added to my roster of tried-and-true.

thanks a ton!

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Great recipe, thanks.  I added a little extra water, doubled the curry powder, and put in some cumin, tumeric, and coriander (like someone else suggested, thanks.)  I like really spicy food so I put in a couple of red jalapeno peppers and increased the garlic.  You can really customize the recipe to your tastes and it still turns out good.  Excellent served with quinoa!

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This dish was soooo delicious!!

I substituted EVOO and added a cup of coconut milk when I added the garbanzo beans.
I also used about 5 tablespoons of ketchup, omitted the lemon juice, and didn't use margarine or a substitute.

I don't know how authentic my concoction is but it sure was very yum! Thanks for the recipe.  :)

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I tried this the other night and it was really tasty.  I did add a bit of creamed coconut, which I think really helped the flavour.
I also added more liquid, just coz I like my dishes to have a bit of a sauce.  I also doubled the amount of tomato paste and added a small pinch of garam masala.
Definitely a keeper - it's so quick, I always have the ingredients in, it's yummy and nutritious.....what more could i ask for!  :)

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it was perfect! easy to make, simple ingridients, tasty, special.

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I was very impressed with this dish.  So stunningly simple and delicious!  I added coconut milk for the liquid (as the other reviewers recommended) and it was Oh, so good.....I am eating the cold leftovers out of the pan as I write.....

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I made this for my book club meeting yesterday, all meat eaters except for me. Everyone loved it, I'm about to email the recipe to them after I type this. I was excited to see how much pp enjoyed this dish :)>>>

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This is the first  Indian recipe I have ever attempted. It is awesome! So simple! I made it today and added some spinach. I have also made it with lentils instead of chickpeas and it is awesome that way too! I love it. 

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