Chana Masala
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
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.
SO HOW'D IT GO?
This is really easy to make, it only took me about 30 minutes, and served over basmati rice, it is delicious. It's also very filling. It has spice, and the onions give it a slightly sweet flavor. The chickpeas and rice are so good when they're smothered in the onion-curry sauce. Yum yum! Thanks for this recipe!
This recipe is awesome! The second time I made it (which was about a week after the first time...seriously), I used some frozen okra instead of the chickpeas and made bhindi masala. MMmmmmmmm, so yummy! Both recipes tasted just like it does from the restaurants!
;)b
my veg dad and i both loved it, but we love indian food. however, my younger, omnivorous, sister usually hates indian food, but she loved this!
i will definitely be making this again. :)>>>
Thank you for posting this recipe! It was fabulous! It has already become a staple in my family and we can't get enough!
Mine didn't turn out as saucy as some of the pictures, but it was sooo good. I've never had it before, so I don't know what it's supposed to taste like. I used everything listed in the recipe, except the 'butter', which I forgot, and I don't think I saved enough liquid from the chick peas and I used a 19oz can instead of the 15. Maybe that's why it wasn't as saucy? Eitherway....I will be making this again...next time with coconut milk to try.
Delicious! I've tried to make chana masala on several other occasions using different recipes, but this one is the best, hands down. I did bump up the oil content by a tablespoon by accident, but it didn't hurt it one bit. Yum!
This was delicious! Super easy and cheap to make. Served it over jasmine rice and it was also a huge hit with my carnivorous hubby :)>>>
Wow, Indian has been one of our only fast-food/restaurant experiences since going vegan/whole foods, and my husband thought this was as good as the restaurants! It was quick and easy and super tasty, he made me promise to make it again this week with double the portions! :)>>> This is definitely something we will enjoy often. I did add some coconut milk and a tad more tomato paste as suggested and it was AMAZING :hotforyou:. Just had to add my comments to the long list of lovers. THANK YOU!!! :biggrin:
I made this last night and everyone from my 4 year old nephew to my 15 year old niece loved it. I left the recipe as is except I added about a cup of copped portobello mushrooms, white pepper rather than the black, and more curry and red pepper. This is definately a dish I will make often!
I actually joined just so that I could review this recipe... it is so fantastic!! The only changes I made were that I added 3/4 cup coconut milk and added an additional 2 tbsp. of ketchup. I couldn't even believe my own tongue... I've never had any Indian food before this, so it was a very pleasant starter :) I will be making this many, many more times to come! TRY IT!
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