Easy Chickpea Masala
This creamy and flavourful chana masala is made with a blender in under 20 minutes. Easy to make, extremely tasty, and the perfect healthy, plant-based dinner.
Servings: 4
Ingredients
- 1 can chickpeas
- 2 tbsp vegan butter
- 1 bay leaf
- 2-3 cloves
- 4 cardamom
- 1 cinnamon stick
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tbsp garam masala
- 1/2 tbsp coriander powder
- 2 tsp kashmiri chili powder
- 1/4 tsp turmeric
- 2 tbsp tomato paste
- 1/2 cup water
- 1/2 cup coconut milk
- salt
- black pepper
Aromatics to blend
- 3 medium tomatoes
- 1 red onion
- 2 cloves garlic
- 1 tsp ginger (4-5 slices)
- 1 green chili sub red chili
Instructions
- Drain and rinse the chickpeas.
- Chop aromatics into half and add them to a high speed blender. Blend until you get a smooth paste.
- Add 1 tbsp vegan butter to a pan. Once it melts, add all whole spices - bay leaf, cloves, cardamom, cinnamon, cumin and fennel - and saute for a minute until fragrant.
- Add puree from blender, ground spices and continuously stir until the oil separates (indication that the aromatics are cooked).
- Add tomato paste, salt, black pepper, water and mix well. Add chickpeas, coconut milk and simmer for 5 minutes.
- Add more salt to taste if required. Garnish with chopped coriander and serve!