Whether you enjoy a regular curry or not, chances are you’ve heard of a tikka masala. Well, Chana Masala is the vegan version, which imitates the aroma and taste of tikka, right down to the warm and creamy orange colour.
Using chickpeas instead of meat and a selection of herbs, spices and tomato, the ingredients are slow sauteed together with onion and garlic for a rich, tangy taste.
Traditionally served with baked or grilled flatbread and steamed rice, chana masala is perfect for those colder evenings to warm your belly and have the house smelling wonderfully full of aromatic spices!
Chickpeas are also known as garbanzo beans, a beige round type of legume. Chickpeas are a versatile bean, enjoyed all over the world in many cultures and suitable for so many dishes and cuisines. High in protein, they fill you up and are an ideal way to keep vegans and meat eaters alike satisfied for longer!
Some recipe developers claim to have the secret to whipping up a fast Indian meal. But there is no such thing as a curry in a hurry. The key to a great tasting dish is the time you put into making it.
The variety of pungent spices and rich tomatoes create a warm and unctuous umami, but it takes time to develop this deep, earthy flavour.
Set aside an hour to make a decent Chana masala and you won’t regret the time spent, whether dicing the veggies, measuring out the spice or stirring the mixture while it bubbles away on the stove top.
Before you begin, a quick ingredients check! Are you itching to get into the kitchen to make this recipe, but you’ve run out of Garam Masala? No problem! Make up your own spice blend based – however loosely – on our original homemade garam masala recipe.
- 2 tablespoons vegetable oil
- 2 onions, finely diced
- 4 cloves garlic, minced
- 1 thumb sized piece of fresh ginger, minced
- 1 red chili pepper, deseeded and finely chopped
- 1 tin organic tomatoes, chopped
- 1 tin chickpeas, drained
- 3 teaspoons medium hot curry powder
- 1 teaspoon cumin
- 1 teaspoon mustard seed
- 1 teaspoon unrefined brown sugar
- ½ teaspoon turmeric
- ½ teaspoon dried coriander
- 2 teaspoon garam masala
- 1 bunch fresh coriander
- 1 bunch fresh parsley
- 1 lime, juiced
- Salt and black pepper to taste
- In a large cast iron casserole over medium heat, warm the vegetable oil.
- Add the finely diced onion, garlic, ginger, and red chili pepper.
- Sweat the mixture down until the onions are translucent but not too brown which should take around 10 minutes.
- Add the curry powder and all other dried spices except garam masala and continue to cook over medium heat for 2-3 minutes.
- Add organic tomatoes, brown sugar and chickpeas and simmer for around 8 – 10 minutes.
- When the chickpeas are tender and the aroma is rich, deep and inviting, take the curry off the heat.
- Mix in the garam masala, tear in the fresh coriander and parsley and mix.
- Add the juice of a lime, mix, taste, adjust the seasoning with salt and black pepper if necessary, and serve!
Our chana masala recipe is best served on red lentil pancakes, with rice or spicy potatoes and a cooling yogurt sauce. Try our 2-ingredient split red lentil pancake and cooling cucumber raita recipe for a tasty and shareable Indian dish, fit for any celebration!
Chickpeas are so versatile and can be substituted into a vast range of recipes that usually contain meat. They are rich in plant protein and contain almost all the amino acids required. They have been known to curb appetite, reduce blood cholesterol, and the fibre benefits digestion.
Enjoy a tin of chickpeas in a curry, mashed in a sandwich mix for a cold savoury lunch or roast them in the oven with spices for a tempting but healthy tv time snack.
We have baked a range of chickpea flavours, from salt and vinegar to spicy paprika and even salted chocolate coated chickpeas! Delicious!
ain meal to add to your repertoire of reliable vegan meals.
Make it spicier with hotter blends or temper the taste with less, which ever way you prefer, this curry tastes incredible dressed up or down. The rest is up to your imagination!