Here's a delicious accidentally vegan recipe for you to try: Chana Masala.
Chana Masala is an Indian/Nepali spiced chickpea dish that'll take you about 30 minutes to prepare, probably my favourite from the region after Mo:Mo's :D. It offers an explosion of flavour, and has become a staple comfort food in our home.
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On to what you're really here for: Fingerlicking deliciousness.
For this dish (serving 6) you'll need:
- 3 tbsp coconut oil
- 1 large white or yellow onion, chopped small
- 3/4 tsp (sea) salt
- 6 cloves minced garlic
- 2 tbsp minced ginger (or powder)
- 1/2 cup fresh coriander
- 2 fresh chillies (or chilly powder to taste)
- 1 tbsp turmeric
- 1 can diced tomatoes
- 2 cans of chikpeas
- Naan bread (or replace with whatever bread you like)
- Chana masala spice mix: 1/2 tsp ground black pepper, 1/2 tsp ground cumin, 1 tsp cardamom pods (or 1/2 tsp ground cardamom), 1/4 tsp ground cloves, and 1/8 tsp nutmeg. Use mortal to mix into a powder or add minced.
optional to taste
- lemon juice
- coconut sugar
1. Heat a large pot over medium heat. Add oil, onion, cumin, and one-third of the salt.
2. Add garlic, ginger, cilantro, and chilies (you can crush these into a paste before adding if you want).
3. Next add ground coriander, chili powder, and turmeric. Add a little more oil at this point if the pan is looking dry.
4. Add pureed tomatoes and chickpeas and remaining salt. Add water whenever the mix starts to get very thick (around 200-350ml usually overall). You’re looking for a semi-thick soup consistency at this point, as it will cook down into more of a stew.
5. Simmer on medium-low for 15-20 minutes, or until thick and stew-like. Make sure to stir often.
6. Remove from heat and add lemon juice and garam masala.
Dunk your bread into it and enjoy!