Spicy Chickpea Curry (Chana Masala)
Just a quickie post of the dish I whipped up for lunch a couple of days ago. I was in a mood for something light with some of the delicious flavors of India. I also wanted something quick and easy that I could make from ingredients I already had on hand. Being a lover of Indian cuisine, especially curries, I had everything I needed to throw together my version of what is known in India as Chana Masala or Chole.
This dish is typically served with poori, roti or rice and when I’m in the mood for something a bit heartier, I’ll throw in some okra and shrimp or fish, making it more like an “Indian gumbo,” if you will (I love fusion cooking). Unfortunately, I didn’t have any of those on hand. I also only have this one image because I hadn’t planned on posting this recipe. Thank goodness I’m in the habit of taking iPhone shots before eating, though I almost forgot to this time.
Spicy Chickpea Curry (Chana Masala) Recipe
Source: Adapted from Fresh Indian
Serves 2 to 4 | Vegan
Mise en place:
2 cups chickpeas, cooked
1 can tomatoes, diced, low sodium
4 cups spinach leaves
2 cups onion, diced
1 teaspoon fresh ginger, grated
1 tablespoon coconut oil
1/2 lemon, juiced
1 clove garlic, chopped
1 teaspoon onion powder
1 teaspoon paprika
2 teapoons garam masala
1 teaspoon curry powder, preferrably Madras
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
1 teaspoon agave nectar or your preferred sweetener
Saute onions, garlic, ginger and all spices (except garam masala) in oil on medium heat until soft and fragrant, about 5 minutes. Add chickpeas, tomatoes (and their liquid) and agave, cover and simmer for about 20 minutes. Add spinach, garam masala and lemon juice. Stir well, reduce heat to low, cover and simmer 5 minutes more. Remove from heat and serve immediately. Enjoy!