Chana Masala

Louise Mead

There's more where this came from!

Ingredients

1 medium red onion – diced
3 cloves of garlic – crushed
2-3 green chillies – diced
1 teaspoon of crushed ginger
400g can of chopped tomatoes
400g cooked chickpeas
1 teaspoon of coriander powder
1 teaspoon of garam masala
1 teaspoon of turmeric
1/4-1/2 teaspoon of tamarind powder (or 1-2 teaspoons of lemon juice)
1 bayleaf
Salt & pepper to taste
Handful of chopped coriander & a wedge of lemon to garnish (optional)
1 tablespoon of cooking oil

I love Chana Masala. I love chickpeas in general, but doing them this way just makes them even more delicious. There seem to be quite a few different recipes out there, and I know a few call for amchoor and but I didn’t have any in the cupboard so I used tamarind powder instead. You could also use lemon juice if you don’t have tamarind. I make mine quite spicy but you can adjust to suit your own taste.

Follow this link for more mouth-watering vegan curry recipes!

And if you like our recipes and want to try more, sign up to try Veganuary today for recipes delivered straight to your inbox.

Method

Heat the oil in a pan and add the onion
As soon as the onions begin to soften, add the chillies and mix well
Add the garlic and ginger
As soon as the garlic and ginger start to cook, add the powdered spices (and lemon juice if using) & mix well
Add the chickpeas and stir into the spices
Add the chopped tomatoes, fill the can with water and add to the pan
Bring to the boil then turn down to simmer
Keep stirring occasionally until cooked
Season as required
Serve with rice