Chana Masala 
Chana Masala
An easy, fresh recipe for summer, completely vegan. Full of flavors and aromas, you'll start enjoying it from the moment you begin cooking. If you like spices and are up for some intensity, you shouldn't miss this dish.
Chana Masala
An easy, fresh recipe for summer, completely vegan. Full of flavors and aromas, you'll start enjoying it from the moment you begin cooking. If you like spices and are up for some intensity, you shouldn't miss this dish.
Cooking Instructions
- 1
The night before, soak the chickpeas. On the day of cooking, put the chickpeas in a pressure cooker, covered with water, for 1 hour. You can also buy a can of chickpeas. Drain them, rinse very well, and set aside.
- 2
Finely chop the onion. Set aside.
- 3
In a mortar, add five peeled garlic cloves, the piece of ginger, cumin and coriander seeds, chili pepper, salt, and the green bell pepper in strips. Crush well until you get a paste.
- 4
Put a pan with a layer of sunflower oil (or coconut oil if you have it). When it heats up, add the onion and cook until it becomes translucent.
- 5
Now add the garlic and spice paste you prepared. Stir, add the tandoori or garam masala spice mix and the turmeric. Cook for 5 minutes over medium heat, stirring constantly.
- 6
Now add the tomatoes and reserve the juice from the can. Use a spoon to break them up, but leave some chunks for texture. Cook until they lose liquid.
- 7
Add the drained chickpeas and a bit of the tomato juice. Cover and cook on low heat for 20 minutes. Remove from heat and let rest for about half an hour.
- 8
Before serving, grate half a lemon on top and add some fresh cilantro. You can serve it with basmati rice.
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