On the Menu today…..None other than the scrumptious Chana Masala!
If you are not familiar with this dish, it is basically a delicious tomato based Indian chickpea stew, probably one of my favourite things on the menu when I get Indian food, and now I’ve figured out a way to make some for myself.
A while back I tried making Aloo- Palak a spinach based Indian dish, and now I’ve come full circle to try for another recipe from the same background. If you’d like to check out the Aloo- Palak recipe, here is a link.
Anyway! Onward with our chickpea adventure 🙂
Anyways, Other than clearly a can of chickpeas, here are the Ingredients you’ll need!
-1 can of chickpeas
-1 inch of sliced ginger
-4 cloves sliced garlic
-1 large tomato or 1 cup of crushed tomatoes
-1 chopped hollowed out chile pepper or hot pepper flakes (optional)
-1 tsp chile powder
-1 tsp garam masala
-1 tsp coriander
-1/2 tsp turmeric
-pinch of salt
-1 tsp cumin (optional)
-2-3 bay leaves
-3 tblsp olive oil
-water (as needed)
STEP #1: Chop ’til you drop
Chop the onion, garlic, ginger and tomato and hot pepper if applicable
STEP #2: Blending
Blend the tomato (sauce or fruit), onion, garlic, ginger and chile (vegetable or flakes- use as much as you can handle, be careful not to make it too spicy unless you are looking for a challenge) Into a blender or food processor. I used a blender and added a bit of water.
STEP #3: Oily
Heat oil on a pan on a high- medium heat for about a minute or two, and then add your bay leaves and cook until fragrant. (I let it cook for around 30 seconds)
STEP #4: Adding the tomato stuff!
Add your tomato blend to the pan and cook for around 2-3 minutes. Then add all your spices- chile powder, salt, turmeric, coriander, garam masala, and optional cumin and cook for another 2-3 minutes add water if the mixture is too thick, or strain a little out over the sink carefully if it is too thin. (Be careful with this part!) let the mixture come to a boil and then turn down the heat.
STEP #5: Chickpeas!
This step is very simple. Add in your chickpeas and then stir the mixture until you reach your desired flavour and texture. I added a splash of almond milk to give it a creamy kick. Cook for around 5-7 minutes or until you feel your dish is complete!
STEP #6: EAT!
Ahh how I love this step. This is the time you can serve your dish or put it in tupperware for later. This dish ages well and is great leftover food! Serve over a bed of rice, quinoa, or with naan or tandoori bread if you want to get fancy.
Well that is it! It was quite a lovely hearty healthy meal with the spicy kick I like! As for ratings I think I am going to give this dish a big 5 out of 5 just because it is one of my personal favourites and I am so glad I now know how to make my own 🙂
If you want to suggest a dish for us to make in the future, or show us your meatless monday dishes you made inspired by our recipes or not, tweet or tag us @sustainableuofg 🙂
That’s all for now!