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Chana Masala Cook Vegan Cook

Channa (Chickpea) Masala

I honestly think the hardest part of this recipe is chopping the onion! It's easy to double the quantities and it freezes really well. Don't worry if you haven't got fresh corriander leaves, it tastes great with it - but yummy without it too! If I'm in a rush, I leave out the black mustard seed step too.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Ingredients Method Notes

Ingredients
  

  • 1 tsp oil I use olive oil but use your preference
  • 1 tsp black mustard seeds optional - see my notes above
  • 1 clove garlic or use garlic paste
  • 1 tsp cumin powder
  • 1 large onion chopped
  • 400g tin tomatoes
  • 1 tsp garam masala if you don't have any - use red chili powder or paprika
  • 1 tsp salt
  • 400g tin chickpeas drained
  • 1 small bunch corriander chopped finely
  • 1 splash lemon or lime juice use bottled for convenience as alternative

Method
 

  1. Heat the oil in a pan and add the mustard seeds. Once they begin to pop add the cumin, garlic and chopped onion to the pan and cook over a medium heat for a few minutes until the onion is translucent.
  2. Add the tinned tomatoes and stir.
  3. Add the garam masala and salt. Stir well.
  4. Mix in the chickpeas and allow to cook on medium heat for 3-5 minutes.
  5. Pour in 1/2 cup of water. Lower the heat and cook until the sauce thickens.
  6. Add the lemon or lime juice (to taste) and garnish with the chopped coriander.
  7. Enjoy!

Notes

If you've run out of tinned tomatoes you can make this recipe with tomato puree. Just substitute the tinned tomatoes with 1/2 cup of puree and add water as necessary for the constituency you want. OR, of course you can one large fresh, chopped tomato instead. No excuses!

 

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