Easy Chana Masala
Chana Masala is a classic Indian dish, known for its rich, spicy flavors and hearty texture. This version is vegan and allergen-free, featuring chickpeas cooked in a flavorful tomato and onion gravy with a mix of aromatic spices. It’s quick to prepare, making it a perfect choice for a comforting dinner, ready in just 30 minutes. Enjoy it with naan or rice for a wholesome meal that’s both nutritious and satisfying.
2 tbsp olive oil
1 large onion, chopped
1 bay leaf
6 cloves garlic, minced
1 inch fresh ginger, grated
2 tbsp tomato paste
1 ½ tsp ground coriander
1 tsp red chili powder
1 tsp salt
1 tsp pepper
½ tsp ground cumin
½ tsp turmeric
½ tsp garam masala
½ tsp paprika
1 (15 oz) can fire roasted tomatoes (410g)
¾-1 cup vegetable stock
1 (15 oz) can chickpeas, drained and rinsed (440g)
1-2 tbsp cashew butter
1-2 tsp kasuri methi (optional)
1 lemon, juiced
1 handful cilantro, chopped
Directions
1. Heat oil in a pot over medium heat. Add onions and bay leaf, sauté for 5-7 minutes, then caramelize for 10-30 minutes.
2. Stir in garlic and ginger, cooking until fragrant. Add tomato paste and spices, toasting for 2-3 minutes.
3. Add tomatoes and stock, bring to a boil, then simmer for 5 minutes.
4. Stir in chickpeas and cook for 10 minutes.
5. Add cashew butter, kasuri methi, and lemon juice. Stir and adjust consistency with stock or water.
6. Garnish with cilantro and serve.
Prep Time: 30 minutes
Kcal: Approximately 250 kcal per serving