Channa Masala
Chickpea curries are great for vegetarians. If you have any leftover, toss them through dressed salad leaves the next day.
- Serves:
- 2
- Ready in:
- Under 15 Mins
Ingredients
- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1/2 tsp cumin seeds
- pinch of asafoetida/hing (optional)
- 2 spring onions, finely sliced
- 1 garlic clove, finely chopped
- 1/2 tsp ginger, finely chopped
- 1 green chilli, finely sliced (optional)
- 1 tomato, chopped
- 1 tsp garam masala powder
- 600g chickpeas, drained and washed
- 1 tbsp fresh coriander, chopped
- salt, to taste
Method
- 1
Gently heat the oil and add the mustard seeds, cumin seeds and asafoetida (if using).
- 2
When the seeds starts sizzling add the spring onions, garlic, ginger and chilli (if using).
- 3
Saute for one minute before adding the tomatoes and garam masala. Sprinkle in a little water to prevent the masala from burning.
- 4
Stir well and after a few minutes stir in the drained chickpeas. Add around 200ml of water.
- 5
Cover and allow to cook on a simmer for 10 minutes, stirring occasionally.
- 6
Taste and adjust the seasoning with salt.
- 7
Finally stir through the coriander and serve with your favourite Indian bread.
Channa Masala was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 2 tbsp vegetable oil
- 1 tsp black mustard seeds
- 1/2 tsp cumin seeds
- pinch of asafoetida/hing (optional)
- 2 spring onions, finely sliced
- 1 garlic clove, finely chopped
- 1/2 tsp ginger, finely chopped
- 1 green chilli, finely sliced (optional)
- 1 tomato, chopped
- 1 tsp garam masala powder
- 600g chickpeas, drained and washed
- 1 tbsp fresh coriander, chopped
- salt, to taste
- 1
Gently heat the oil and add the mustard seeds, cumin seeds and asafoetida (if using).
- 2
When the seeds starts sizzling add the spring onions, garlic, ginger and chilli (if using).
- 3
Saute for one minute before adding the tomatoes and garam masala. Sprinkle in a little water to prevent the masala from burning.
- 4
Stir well and after a few minutes stir in the drained chickpeas. Add around 200ml of water.
- 5
Cover and allow to cook on a simmer for 10 minutes, stirring occasionally.
- 6
Taste and adjust the seasoning with salt.
- 7
Finally stir through the coriander and serve with your favourite Indian bread.
Chickpea curries are great for vegetarians. If you have any leftover, toss them through dressed salad leaves the next day.
Channa Masala was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
