Vegan Chana Masala
Prep time: 10 minutes
Cook time: 1 hour
Makes: 6 servings
Description: a chick pea- and tomato-based Indian curry. This tangy, mouth-watering dish has a complex spice profile that will make you say “ERRR MERRR GERRD!” after every bite. Best served with basmati and naan.
1 tbsp cumin
1 tbsp coriander
1 tbsp chili powder
2 tsp smoked paprika
1 tsp tumeric
1 tsp garam masala (optional)
6 tbsp olive oil
1 large yellow onion (or 2 small), diced
4–6 small cloves garlic, minced
2 tbsp fresh ginger, minced
3/4 cup fresh cilantro, chopped (optional)
1 28-oz. can diced tomatoes (no salt added is best for complete salt control)
Tap water (fill half a can of the empty diced tomatoes)
1 15- or 28- oz. can chick peas, drained
1 to 1 and 1/2 tsp salt (to taste)
freshly ground black pepper (to taste)
2 tbsp lemon juice (to taste)
fresh cilantro, chopped (optional)
chili pickle (recipe below, optional)
Chili Pickle (warning - this is delicious, but also very spicy):
3 large or 4 baby dill pickles, finely diced
2 tbsp chili garlic sauce (Huy Fong Foods Inc.)
1 tbsp lemon juice
Start by dicing the onions, mincing the garlic and ginger, chopping the cilantro, and measuring out the spices into a bowl. It’s easiest if this is all prepared before you turn on the stove.
Heat a large pot over medium-low heat. Once hot, add the oil, cumin, coriander, chili powder, smoked paprika, tumeric, garam masala (optional), and 1/2 tsp of salt.
Note: this is critical - heating the spices in oil increases the intensity of their flavours and aromas.
Once your kitchen becomes noticeably fragrant, add the onion and fry for about 5 minutes.
Next add the garlic, ginger, and cilantro to the pot and stir for a minute.
Then add the diced tomatoes, and fill the empty can half-full with tap water. Add the tap water.
Add the drained chick peas next, and another 1/2 tsp of salt.
Cover and increase the heat to medium-high until it reaches a rolling simmer. Then remove the lid and reduce the heat medium-low to simmer for 30–45 minutes or until thick. Stir occasionally.
Add lemon juice, salt, and pepper to taste.
Let cool for a few minutes before plating with optional toppings, rice, and naan.