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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: 


we make this all the time, and my 16 yr old son and i just made a few delicious changes!
we added a whole potato, chopped up, and half a head of cauliflower, chopped, and at the end, threw in some fresh spinach, just till wilted.  DELIC!! **make sure to increase the liquid **


Ohhhh this is delicious!!! Thanks for sharing!  ;)b


Made this again without the coconut milk, and fell in love with it! Absolutely delicious!


Easy and delicious! I've made this a couple of times, adding whatever veggies I had around. It's a nice, simple and balanced meal. (:

Also, I too used half curry powder / garam masala, and I used ketchup (though I did tomato paste one time, and it was about the same).


Peppercooker; try the garam masala! It's similiar to curry powder mix but it's darker and embodies all the richness you expect to pair with tomato-y curry dishes.

I tried this last night and tasted it before I put in the coconut milk ( actually I just used coconut cream, a few tablespoons and made it into milk using the juice from the chickpeas) and I have to say I prefer it without. It's quite a delicious dish though, and I loveee chickpeas!


so good


This is just as good as I thought it would be. I've never had 'authentic' chana masala, but this holds all of the flavours that I would expect it to have (i.e. nice and spicy). I only used ketchup instead of tomato paste because I was lazy (lol). But I like it. I'll add more veggies to it next time I think...and maybe a little veggie broth. Good recipe, though...the whole family loved it.



I only had ketchup on hand and this STILL turned out to be an amazingly tasty meal. So for those who are skeptical about ketchup tasting authentic, rest assured! The only thing I added was a chopped up tomato...gotta get my vitamins in!


My family LOVES this recipe. Haven't tried it with coconut milk and garam masala yet, but I intend to next time. (I'm actually dying to use my garam masala, which I bought on a whim and have never even opened!) I add a lot of veggie broth and about 5 pureed tomatoes because we like to have a saucier, more liquidy mixture for the rice. I usually have it with flat bread from Trader Joe's, which we heat up on a skillet right before serving. One member of my familys think this dish even better as left overs than the first time around.


If my meat eating family Likes know its damn good!!! It was the first time I had ever made an indian dish and was very pleased with the outcome!  I added garam masala to it, which i found at an indian store, and was shocked how cheap they are!!  ;)b



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