Chickpea Chana Masala

The Little Blog of Vegan

The Little Blog of Vegan

Vegan

Chickpea Chana Masala

  • Prep Time 10m
  • Cook Time 35m
  • Servings 4

Ingredients

  •  40 ml oil
  •  2 small white onions, finely chopped
  •  10 g fresh ginger, minced
  •  1 tsp garlic paste
  •  2 tsp ground cumin
  •  1 1/4 tsp chilli powder
  •  2 tsp ground coriander
  •  1 1/4 tsp ground turmeric
  •  1 1/4 tsp garam masala
  •  1/4 tsp ground black pepper
  •  1/4 tsp salt
  •  1 tsp coconut sugar (optional)
  •  1 can tomatoes
  •  2 cans chickpeas, drained
  •  150 g coconut cream

Method

  • Place a large pan over medium heat, then add 40 ml of oil.
  • When the oil is hot, add the onions and ginger and stir-fry for 2 to 4 minutes.
  • Place in a food processor or blender and blend until smooth. Return to the pan.
  • Add the garlic paste, cumin, chilli powder, coriander, turmeric, garam masala, pepper, salt, and coconut sugar, if using.
  • Stir until well combined. If the mixture is too dry, add a little oil.
  • Add the tomatoes and chickpeas. Stir to coat. If the mixture is too thick, you can add up to 60 ml of water.
  • Add the coconut cream and cook, covered, for 20 to 25 minutes over medium-low heat, stirring frequently, until thick.
  • Serve warm.

Recipe Adapted From The Little Blog of Vegan