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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: 


Delicious!!  I didn't really measure most of the ingredients, but I'd say I used a little more curry powder, 2-3 x tomato paste, and less salt.  I also added about 2/3 of a 14 oz can of coconut milk.  I wanted to add some garam masala, but didn't have any and didn't want to spend $5 for it at the store; instead, I added bits of black pepper, cumin, coriander, cinnamon, and clove.  I served this over brown rice.  I'll definitely be making this dish again.


This recipe is what introduced me to vegweb! It is made in my home often. I add more curry and tomato paste as well as coconut milk. I make it extra saucy and serve it with basmati. Yum!


i don't think i can get enough of this recipe. i've added several things to it and the end result is always superb. i've added celery, topped it with soy sauce, i did the coconut milk thing, added various veggies in with it (carrots, zucchini, peas, etc).


This was very tasty but VERY spicy.  Next time I'll use less curry.  I served it over jasmine rice with a dolup of Tofutti Sour Supreme.  Yum!


This was delicious. I've never tried the authentic dish.. I was honestly just looking for something different and cheap for dinner ;D I think I didnt add enough oil or perhaps burned a little too much moisture out (my fiance came home early and distracted me!) so I will definitely be trying it again and keeping an eye on it.

Anyway, it was good :) we had it with rice. I think this is the kind of dish that would go very well with a creamy soup on the side.


FABULOUS!!!  I read it and had to go try it IMMEDIATELY!!!  It's good just as the recipe states -- also try stirring in 2 tbsp. of sour cream or plain yogurt (or the vegan equivalent, sorry I'm sooo into dairy).


Great recipe. Half curry power, half garam masala; extra tomato paste; a teaspoon or so of soy sauce instead of salt; and some tamarind, to further balance the sweet/spicy taste.


This rocked!!  I added the garam masala and the coconut milk with a little extra  tomato paste and it was awesome.  :)


this recipe tasted great and was easy to cook. I love Indian food  ;D



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