I simply love Indian food, and chickpeas are among my favourite ingredients. One of my favourite dishes is chana masala, and here’s my super simple recipe. It is, of course, 100 % plant based, vegan, and gluten free. This recipe is meant for two persons, so if you’re four, make a double portion.
1 can tinned cickpeas (ca 500 g)
4 tablespoon rapeseed (or sunflower) oil
2-3 cm piece of fresh ginger
1 red or yellow onion
1 fresh chilli
1 teaspoon garam masala
1 teaspoon salt
1 tablespoon lime juice
Finely chopped, fresh coriander (to taste)
Pour the brine of the cickpeas into a cup or a small bowl (to be used later).
Peel the onion and the ginger, and cut the onion into two halves. Cut off the stem of the chilli.
Put the onion, ginger, and the chilli into a foodprocessor, and run until it’s all finely chopped.
Heat the oil in a pot. Pour the onion, ginger and chilli into the pot, and fry on a medium heat until the onion is golden.
Cut the tomatoes (use the foodprocessor), por them into the pot, and bring to a boil. Add garam masala and salt, and let this simmer for a few minutes.
Add the chickpeas, stil well, and bring to a boil. Let this simmer for a few minutes.
At the brine of the chickpeas, stir, and bring to a boil. Let this simmer for 30 – 45 minutes. Stir it every now and then, so it doesn’t burn.
Add the lime juice and the coriander, and simmer for 1 – 2 minutes.
I recommend serving this dish with rice.
Photo: Hidden in a Book © 2010
This recipe was originally posted on my Norwegian food blog, but after serving it to some Irish folks, I have been begged (read: asked nicely) to make a translation into English. I was inspired to make the recipe after eating a delicious chickpea curry at the hotel I was staying at during the EasterCon in Bradford in 2013. This recipe is totally dairy and gluten free, so it is suitable for most people, even vegans!
1 teaspoon crushed ginger
1 teaspoon crushed garlic
juice of 1/2 lime
1/2 teaspoon chili powder
1/2 teaspoon garam masala
1/2 teaspoon cardamom
1/2 teaspoon cummin
1-2 tablespoons vegetable oil (e.g. rapeseed oil)
1 can (about 400-450 g) chickpeas
2 ripe tomatoes
1 can (about 400 ml) coconut milk
Make a paste of the ginger, garlic, lime juice, chili powder, garam masala, cardamom and cummin in a bowl so that it is ready to be used. This is easily done by mixing it together in a mortar or small bowl.
Finely chop the onion in a food processor.
Heat the oil in a thick-bottomed saucepan.
Add the onion and sauté for a few minutes, until soft (not brown).
Finely chop the tomatoes in the food processor. It should look like a sauce.
Add the curry paste to the onions, stir well and sauté.
Add the tomato sauce, bring to a boil and let it simmer for a few minutes.
Add the coconut milk, bring to a boil.
Drain the chickpead well, them add them to the rest, and cook until the coconut has reduced.
Season with salt and pepper.
Remember to stir the curry every now and then so it doesn’t burn.
The curry goes well with brown rice…
Photo: Hidden in a Book © 2015