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Monday, 27 February 2017

Resturant style Chana Masala recipe

Vegan, dairy-free, wheat-free, gluten-free

I have had the urge to make a chana masala after visiting Harrods in London and picking up a homemade chana masala from their food hall. It was absolutely stunning (if i think hard enough, i can taste it...YUM)
Indian is one of my many favourite cuisines and what is better than mixing indian spices with chickpeas?! Chickpeas are high in protein and are the ultimate superfood when it comes to cooking curries.
I have made an authentic tasting & rich coloured chickpea masala which is sure to impress your friends and family! 
This recipe is very impressive and easy to make, what could be better! I highly recommend it.
Happy cooking :)

Preparation- 15 minutes
Cooking time- 30 minutes
Level- Medium

-40ml of oil (I used light olive) 
-2 small white onions (chopped finely)
-10g of fresh ginger (minced)
 -1 tablespoon of garlic paste
-2 teaspoons of ground cumin
-1 & 1/4 teaspoons of chilli powder
-2 teaspoons of  ground coriander 
-1 & 1/4 teaspoon of ground turmeric
-1 & 1/4 teaspoon of garam masala 
-1/4 teaspoon of ground black pepper
-1/4 teaspoon of salt
-1 teaspoon of coconut sugar (I used Loving Earth coconut sugar)
-1 can of tomatoes
-2 cans chickpeas
-1/4 cup water
-150g coconut cream

Step 1- Pop a large wok/pan onto the hob on medium heat, then add in the oil.

Step 2- Once the oil is hot, add in the onions and ginger and shallow fry for around 2-4 minutes.
Step 3- Add the onion & ginger mixture into a food processor/blender and blend until smooth and pop back into the wok/pan.
Step 4- Add in the garlic paste, cumin, chilli powder, ground coriander, turmeric, garam masala, pepper, salt and coconut sugar (optional) 
Stir until combined. Add 1 tablespoon of oil if too dry/needed.
Step 5- Add in the tomatoes and chickpeas, stir to coat.
If the mixture is too thick, you can add in 1/4 cup of water.
Step 6- Add in the coconut cream and cook for around 20-25 minutes on low/medium heat covered with a lid, stiring frequently. 
The chana masala will thicken while its cooking. 

Once cooked, serve warm with rice, naan bread, popadom, samosas.. anything you fancy to make an indian feast!


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Holly Jade

1 comment

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