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Chickpea Masala [ vegan] | The Flexitarian

Chickpea Masala Recipe

Cooked in a rich and flavoursome tomato-based sauce, this chickpea masala makes a wonderful comforting plant-based meal.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Iron Rich Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Beans & Pulses, Curries, One-pot Meals, Quick & Easy, Quick Weeknight Dinners
Cuisine Indian
Servings 6 servings
Calories 156 kcal

Equipment

1 large pan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
  

  • 1 onion, finely chopped
  • 2 Tbsp vegetable oil
  • ½ Tbsp freshly grated ginger root
  • 1 green chilli, deseeded and chopped see note 1
  • 4 garlic, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp garam masala
  • ¾ tsp smoked paprika
  • 1/2 tsp turmeric powder
  • ¼ tsp cayenne pepper
  • 800 g canned chopped tomatoes
  • 800 g canned chickpeas I used Biona's Black Chickpeas
  • 250 ml water

SEASON TO TASTE WITH:

  • 1/2 tsp garam masala
  • lemon juice
  • salt
  • sugar

GARNISH:

  • generous handful of fresh coriander

SERVE WITH (optional)

  • rice
  • naan
  • yoghurt

Instructions
 

  • In a large pan, fry the onion in the oil over medium heat until soft, about 6 minutes.
    1 onion, finely chopped, 2 Tbsp vegetable oil
  • Add the ginger, chilli, and garlic. Cook for a minute.
    ½ Tbsp freshly grated ginger root, 1 green chilli, deseeded and chopped, 4 garlic, grated
  • Stir in the cumin, coriander, garam masala, smoked paprika, turmeric, and cayenne pepper. Cook for another minute.
    1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp garam masala, ¾ tsp smoked paprika, 1/2 tsp turmeric powder, ¼ tsp cayenne pepper
  • Stir in the tomatoes, drained chickpeas and water. Raise the temperature to medium-high and simmer the mixture for 10 to 15 minutes until the liquid has thickened.
    800 g canned chopped tomatoes, 800 g canned chickpeas, 250 ml water
  • Season with 1/2 teaspoon garam masala, lemon juice, and salt. If necessary add a little bit of sugar to adjust the acidity of the tomatoes.
    1/2 tsp garam masala, lemon juice, salt, sugar
  • Garnish with fresh coriander and serve with rice, naan, and/or yoghurt if desired.
    generous handful of fresh coriander, rice, naan, yoghurt

Notes

Note 1: The amount of chilli to add to chickpea masala can vary widely depending on your personal preference for spiciness. 1 full green chilli makes it medium hot by Western standards. For something milder use only 1/2 green chilli. If you like your chickpea masala on a much hotter side use 1 1/2 chilli (or more!)

Nutrition

Serving: 1servingCalories: 156kcalCarbohydrates: 27gProtein: 8gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 566mgPotassium: 502mgFiber: 8gSugar: 4gVitamin A: 341IUVitamin C: 15mgCalcium: 104mgIron: 3mg

Find this recipe online:

Chickpea Masala Recipe

https://theflexitarian.co.uk/recipe-items/chickpea-masala-vegan/