The Recipe
Quick Vegan Chana Masala
COOK TIME : 20 minutesPREP TIME : 20 minutes
From Cookie and Kate
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Ingredients
DESCRIPTION
Quick and easy chickpea chana masala served over basmati rice. This spicy, hearty Indian recipe is vegan and gluten free. It makes great leftovers, too! Be sure to prep the ingredients in advance, as the recipe moves quickly.
INGREDIENTS
- 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 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)
DIRECTIONS
NUTRITION
Calories | 0 | 0% | |
Cholesterol | 0 | 0% | |
Carbohydrates | 0 | 0% | |
Fat | 0 | 0% | |
Protein | 0 | 0% |
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