April 22, 2016
- Cookbook: (Adapted from) The Oh She Glows Cookbook – Angela Liddon
- Recipe: Vegan Chana Masala
- Cuisine: Indian
- Prep time: Twenty minutes
- Cook time: Twenty minutes
- Total time: Forty minutes
- Servings: Four
I first came across this recipe two years ago on one of my favourite vegetarian food blogs, Cookie+Kate. She adapted this recipe from the vegan cookbook titled ‘The Oh She Glows Cookbook‘, written by Angela Liddon. I am most certainly not a vegan, nor do I even come close to identifying as one. But funny enough, some of my favourite restaurants and recipes are actually vegan! As I mentioned in my post about the Paris Agreement, one vegan meal saves more water than skipping 176 showers, because as we all know, the meat industry requires the use of large amounts of energy. In honour of Earth Day today, I have chosen to stick to a vegan diet, which is one of the many ways I am showing my support towards helping the planet today.
This recipe is not challenging whatsoever, it just requires a bit of time in the kitchen. My favourite part about this recipe is that my kitchen always becomes filled with the most beautiful aromatic scents, as all the different Indian spices fuse together to create this classic and comforting dish. I’ve made this dish for both lunch and dinner, and I personally love eating it when I’m craving something a little more substantial and filling after my workouts.
Make sure you prepare all ingredients before you start cooking, as this is a fast paced recipe!
- 1 tablespoon coconut oil or olive oil
- 1½ teaspoons cumin seeds (scale back a little if you’re not crazy about cumin)
- 1 yellow onion, chopped
- 1 tablespoon pressed or minced fresh garlic (about 5 cloves)
- 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
- 1 green Serrano pepper, minced (seed it first if you want to tame the spice level)
- 1½ teaspoons garam masala (or tikka masala)
- 1½ teaspoons ground coriander
- ½ teaspoon ground turmeric
- ¾ teaspoon fine-grain sea salt
- ¼ teaspoon cayenne pepper (optional)
- 1 can (28 ounces) whole peeled tomatoes, with their juices
- 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), drained and rinsed
- 1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra rice to have on hand for other meals)
- Lemon wedges, for garnishing
- Fresh cilantro, chopped, for garnishing (optional)
- Cook the rice (if you want to serve the chana masala on rice): Bring a large pot of water to boil on the stove. Pour in the rice and give it a stir. Boil the rice for 30 minutes, then turn off the heat and drain the rice. Return the rice to the pot and cover the pot. Let the rice steam for 10 minutes. Remove the lid, fluff the rice with a fork and season with sea salt to taste.
- Cook the chana masala: In a Dutch oven or large saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Toast the seeds for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.
- Raise the heat to medium and stir in the onion, garlic, ginger and serrano. Cook for about five minutes, stirring often. Stir in the garam masala (or tikka masala), coriander, turmeric, salt and cayenne (if using), and cook for two more minutes.
- Add the whole peeled tomatoes and their juices. Use the back of a wooden spoon to break the tomatoes apart. You can leave some chunks of tomato for texture.
- Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
- Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro.
You can definitely play around with this recipe a bit (as I often tend to do), to suit your personal taste and preference. As you can see from my picture, I added a lot more than a sprinkle of cilantro!