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why you should make this chickpea curry!
Chickpeas are probably one of my favourite beans and pulses, but you have probably already worked that out yourself as they appear in quite a few of my recipes! Whilst it is important to vary your sources of plant-based protein, this easy Chana Masala (or Chole Masala) is not one to be messed with.
This curry is a firm favourite in our household, where I often double or even triple the recipe and freeze down what we don’t immediately eat.
Some other reasons why you should make this curry:
- Tastes better the longer it is left: this is one of those recipes that often tastes better the following day
- Store cupboard ingredients: you are likely to already have all the ingredients in your cupboards to make this recipe
- Vary the spice level: if you aren’t keen on spicy food, or are in fact the exact opposite and love spice, just vary the spice quantities to suit you
easy chana masala – Recipe notes
** You are going to need a pestle and mortar to make this recipe, to make the curry paste. If you don’t have one of these, you can get a similar effect from using the end of a rolling pin wrapped in a sandwich bag
** Choose the best quality chickpeas and tomatoes you can find. Brands like Mutti, Cirio or Mr Organic are great for tomatoes. For the chickpeas Napolena or Mr Organic are my go to options.
** Try serving this curry with homemade naan or parathas rather than rice.
easy chana masala – recipe ADAPTIONS
** If you don’t have fresh red chilli to hand, frozen or chilli flakes will work as a substitute
** Try using another heat stable oil like avocado or macadamia nut oil if you don’t have rapeseed available
2 Tins of chickpeas, drained
Large thumb sized piece of ginger, peeled and roughly chopped
4 Cloves of garlic, roughly chopped
1 Red chilli, roughly chopped
Pinch of salt
3 tbsp Rapeseed oil
2 Red onions, sliced
1 Tin chopped tomatoes
1 tbsp Tomato puree
1.5 tsp Garam masala
1/2 tsp Chilli powder
1/2 tsp Turmeric
- Drain your chickpeas and rinse them under cold water
- In a pestle and mortar pound the garlic, chilli and ginger with a pinch of salt, until you get a paste
- In a large pan, heat the rapeseed oil on a medium – low heat. Once hot, add the onions and saute until caramelised for about 12 minutes (try not to scrimp on this as this is where the flavour really develops)
- Once the onions have caramelised add the paste, combine and stir together for a couple of minutes
- Add to this the tomatoes and tomato puree and cook for another 10 minutes to get a thick rich sauce
- Add the spices to the pan with 1 tsp salt and stir through for a few minutes to combine
- Now add the chickpeas and 150ml water. Bring to the boil and then simmer for 20 minutes
- Check and adjust the seasoning
- Serve with rice and / or breads and ENJOY!
I can’t wait to hear what you think of this Chickpea Curry so please leave a comment below and tag me in your wonderful creations! I’m @fortheutteroffood on Instagram and use the hashtag #theutterloveoffood. I’m also on Facebook – please say hello!