Chana Masala
This recipe is from Holy Cow Vegan, and has been a favourite of mine for ages. She's since changed the recipe so the link does not take you to the exact same recipe (click image). I still like this one better and I'm glad I saved it.
Ingredients
1 tin cooked chickpeas
1/2 pint vegetable stock (approx)
1/2 tin chopped tomatoes
1/2 tsp black mustard seeds
2 tsp veg oil
1/2 medium onion, finely chopped
1 tbsp garlic/ginger paste
1/2 tsp cayenne (or more if you want it hotter)
1/2 tsp paprika
1/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp amchoor powder (mango powder; or substitute with 1 tsp brown sugar)
handful coriander leaves, chopped
salt to taste
1 tin cooked chickpeas
1/2 pint vegetable stock (approx)
1/2 tin chopped tomatoes
1/2 tsp black mustard seeds
2 tsp veg oil
1/2 medium onion, finely chopped
1 tbsp garlic/ginger paste
1/2 tsp cayenne (or more if you want it hotter)
1/2 tsp paprika
1/4 tsp turmeric
1/2 tsp garam masala
1/2 tsp amchoor powder (mango powder; or substitute with 1 tsp brown sugar)
handful coriander leaves, chopped
salt to taste
Method
- Heat the oil and add the mustard seeds once hot. When they start to pop, turn heat to medium, add the onions and saute until they begin to go golden in places.
- Add a pinch of salt, the ginger and garlic, and heat for around 30 secs until it becomes fragrant. Careful not to burn the garlic.
- Add the chopped tomatoes and the powdered spices (cayenne, paprika, turmeric, garam masala, amchoor). Cook until the tomatoes have turned a shade darker; keep stirring occasionally so that it doesn't stick to the pan, and pressing the tomato pieces into a pulp. Approx 5mins.
- Add the vegetable stock and chickpeas and bring to a boil. Turn down to a simmer and leave for 5 mins.
- Taste and adjust; add a pinch of salt or sugar to taste if needed. Add more water if too dry.
- Garnish with coriander