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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: 
Recipe Category: 


Had this for dinner last night and it was great! My non-vegan boyfriend loved it too ;) the only suggestion I have is that if you prefer a creamier, saucier curry, add cocunut milk! Did this to mine and it was perfect. Thanks for the recipe, definitely going in the favourites collection!


mine didn't really have any sauce to it, but i liked it, it was nice and light!
put it over some brown rice cooked with cinnamon, star anise, and cardamom pods.
delicious and will for sure be making when i'm low on ingredients!


mm turned out so good and was easy too :)


Very easy and yummy! I added some green pepper, garam masala, peas, coconut milk, and torn-up peeled tomatos (canned). Servved over cilantro coconut rice/quinoa.


I ended up going a little nuts with the spices (I used 1 1/2 T curry powder, 1/2 tsp garam masala and 1/2 tsp turmeric... oops :3), so I added another can of chick peas, more bean liquid, and another T of tomato paste. Turned out deeeeelish!

I'm having mine over brown basmati rice. Om nom nom ^^


This is a staple recipe for me. I also add turmeric for its anti-cancer properties and cumin for its taste. I also add in spinach at the end of the cooking process. It is GREAT with spinach. I double the recipe and add two large handfuls of spinach and freeze the rest.
This freezes wonderfully.
Besides spinach you can also add in frozen peas. YUM!

1 like

This was pretty good. I followed it exactly (used ketchup as well). I tasted it all along the way. I ended up using 3 Tbsp of ketchup, and I added just a sprinkle of cinnamon. It was awesome up until i added the margarine. It ruined it for me. All i could taste was butter flavor after that. Next time i make it i will substitute something else for it. Also, i went with using ketchup instead of tomato paste because i knew the ketchup would add a hint of sweetness to the dish.


Made this recipe last night and it rocked!  Hella easy and hella delish!  I made this with Vah chefs aloo gobi and Manjula's pulav and dinner was amazing ;D


made this recipe exactly as instructed except i substituted plain soy milk for the margarine. turned out awesome! i'm definitely going to be making this a lot in the future, as it is very simple yet delicious and i practically have all the ingredients on hand all the time.


Wow.  For being so simple and easy, this recipe tastes amazing!  I have previously tried to make Chana Masala using more "authentic" recipes, and they did not turn out as good as this one.

I used a tad less curry powder as sometimes I find curry overwhelming.  I also used what spaghetti sauce I had on hand for the tomato component.  I added about 1/2 tsp red pepper flakes and a healthy dose of black pepper, resulting in a mild, but very appreciable amount of hotness.  At the last moment, I decided to toss in some frozen peas.  Served it on some basmati rice.

I am definitely going to make this again.  So quick and easy, and ingredients that are easy to keep in the pantry!

I'd say it would make about 3-4 smallish servings.  If served with a nice bed of rice and a big side of veggies, most would be happy and still have room for dessert.



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