Vegan Chickpea Curry (Chana Masala

• Vegan
• Gluten free

• Produce

  • 1 jar Chickpeas
  • 1 big bunch Cilantro
  • 1 tbsp Coriander, ground
  • 6 Garlic cloves
  • 1 chunk Ginger, fresh
  • 1 Green chili peppers
  • 1 Onion, large
  • 1/2 Red onion
  • 1 can Tomatoes, whole

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 tsp Chili powder
  • 1 tsp Garam masala
  • 1 tsp Salt
  • 1 tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin seeds

• Liquids

  • 1 3/4 cups Water

Found on cilantroandcitronella.com

Description

Ingredients

• 1 jar (400 grams/14 oz) of chickpeas
• 1 3/4 cups (400 ml) water
• 1 tablespoon vegetable oil
• 1 teaspoon cumin seeds
• 1 large onion, chopped
• 6 garlic cloves
• 1 chunk (25 grams/1 oz) fresh ginger, peeled
• A big bunch (about 1/2 cup/25 grams) of cilantro, leaves and stems, plus more for garnish
• 1 – 4 green chili peppers
• 1 tablespoon ground coriander
• 1 – 2 teaspoons chili powder
• 1 teaspoon turmeric
• 1 can (240 grams/8 oz) whole tomatoes
• 1 teaspoon salt
• 1 teaspoon garam masala
• 1 tablespoon lemon juice
• Half a red onion, chopped

Directions

• Drain and rinse the chickpeas. Add them to a small pot with the water and simmer for 5 minutes.
• Heat the oil in a large saucepan over medium-high heat. Add the cumin seeds and fry, stirring constantly, until fragrant – about 30 seconds. Add the chopped onion and reduce heat to medium. Fry, stirring occasionally, until golden.
• Mash together the garlic, ginger, chili pepper and cilantro (reserving some for garnish) into a paste. Add this paste to the onion and mix. Cook for a couple of minutes then add the ground coriander, chili powder and turmeric. Cook the spices out for a couple more minutes, adding a bit more oil if the pan seems dry.
• Add the tomatoes and their juices to the saucepan. Break them into small pieces with the back of your spoon. Then add the chickpeas with the cooking water and salt. Bring to a boil then reduce heat to a simmer and cook until the liquid has reduced to a gravy – 20 to 30 minutes.
• Remove from heat and stir through the garam masala and lemon juice. Serve with basmati rice and garnished with chopped red onion and cilantro leaves.

Nutrition