Quick and easy chickpea chana masala served over basmati rice. This spicy, hearty Indian recipe is vegan and gluten free. It makes great leftovers, too! Be sure to prep the ingredients in advance, as the recipe moves quickly.
- 1 tablespoon coconut oil or olive oil
- 1½ teaspoons cumin seeds (scale back a little if you’re not crazy about cumin)
- 1 yellow onion, chopped
- 1 tablespoon pressed or minced fresh garlic (about 5 cloves)
- 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
- 1 green Serrano pepper, minced (seed it first if you want to tame the spice level)
- 1½ teaspoons garam masala (or tikka masala)
- 1½ teaspoons ground coriander
- ½ teaspoon ground turmeric
- ¾ teaspoon fine-grain sea salt
- ¼ teaspoon cayenne pepper (optional)
- 1 can (28 ounces) whole peeled tomatoes, with their juices
- 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), drained and rinsed
- 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra rice to have on hand for other meals)
- Lemon wedges, for garnishing
- Fresh cilantro, chopped, for garnishing (optional)
- Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove. Pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
- Bring a large sauce pan to heat the oil on a medium heat or you can use a Dutch overn as well. When the pan gets enough heated, (pour of drop of water over pan and it should sizzle if pan is heated enough) reduce the heat to low and add cumin seeds in the pan. Keep the heat for two minutes and keep stirring until seeds color turn to golden. Don’t burn the seeds! Watch carefully!
- Now, add the onions, serrano, and ginger into the pan and increase the heat to medium once again. Keep stirring and cook for about 5 minutes. Add corriander, turmeric, cayenne, garam masala, and salt into the pan, and cook for two extra minutes.
- Stir in the peeled tomotoes along with their juices. Get a wooden spoon and use its back to smash the tomatoes. Don’t smash them all! Leave few chunks for better texture.
- Add te chickpeas and improve the heat to medium-high. When the mixture comes to simmer, cook it for 10 extra minutes. You can cook the mixture for extra time to bring more flavors.
- For garnising purpose, you can use lemon wedge and sprinkle fresh cilantro as well. Enjoy!
- Recipe adapted with permission from The Oh She Glows Cookbook by Angela Liddon.
- This recipe makes for great leftovers! Store the rice, chana masala and garnishes separately for best results. Warm the rice and chana masala together, then garnish with fresh lemon wedges and cilantro. Leftovers should keep well for up to 4 days.
- Though untraditional for chana masala, I think it would taste great with a generous splash of coconut milk for some creaminess.
Read full article here: http://cookieandkate.com/2014/quick-vegan-chana-masala/