What a gorgeous little recipe this is! So comforting, so rich, so full of goodness and so easy to whip up.
The other day I got my copy of The Rawsome Vegan Cookbook, Emily‘s latest creation. I was so happy to receive it and even happier after browsing through it. It is full of easy, nourishing recipes that will make anyone love veggies – from fresh, light, raw salads, rawsome pizza, raw & cooked soups, to hearty stews, curries and falafels. I cannot wait to have more time to explore it.
Because my love for chickpeas seems to be neverending and forever stronger, I chose to make her quick chana masala as a weeknight dinner. I added a bit of extra this and that and some of my fav spices, based on what I had in the pantry, and ended up with a plate full of YUM!
Quick chana masala
- 2 tbsp coconut oil
- 1 medium red onion, finely chopped
- 6 garlic cloves, finely sliced
- 2 TBSP finely chopped ginger
- 2 TBSP garam masala
- 800 grams cooked chickpea (a couple of organic cans of chickpea, drained, rinsed)
- 800 grams peeled tomatoes in juice (again, a couple of organic cans)
- 1/2 cup water
- 1 tsp sea salt flakes
- 1 tsp turmeric powder
- 1 tsp cracked black pepper
- 1/2 tsp paprika
- 1/3 tsp smoked paprika
- To serve: cooked brown rice, raw (or slightly toasted) almonds, fresh chili, fresh coriander, basil or parsley
- Add coconut oil to a medium pot on medium heat.
- Add onion and cook for about 5 minutes or until translucent.
- Add garlic and ginger to the pot and sautee for 3 minutes.
- Add garam masala and stir. Cook for another minute.
- Add the chickpeas, water and tomatoes, roughly mashing the tomatoes with a fork as you add them to the pot. No need to be precise with this, it’s a rustic dish.
- Add all the spices, stir, cover and let it simmer on medium low heat for about 30-40 minutes or until it reaches a consistency you like. Taste and adjust if needed.
- Serve hot with rice, almonds and herbs.