My husband loves Indian food. There’s one dish especially that he often makes for us which is chana masala. I love the taste of it and I wanted to share it with you. Over the years we replaced the chickpeas that are traditionally used in this recipe with many other beans. We like fava beans, black eyed beans, butter beans, red kidney beans and many others. Many of them we actually now prefer over chickpeas. This is a great way how you can incorporate different healthy beans into your meals.
This recipe is really easy to make and it comes together very quickly. That’s why it is a great option for the occasions when you come home late and hungry and want to prepare something nourishing, warming but at the same time incredibly delicious. It can be eaten as a meal on its own but if you do have more time to prepare dinner or lunch, serve chana masala with some chapati, rice, buckwheat with peanuts (this combination is the best in my opinion), roasted potatoes or as part of my not so traditional English breakfast.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
More delicious chickpeas recipes:
Chana Masala and other Masala Beans (V, GF)
Ingredients
- 15 ml (1 tbsp) olive oil or avocado oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2/3 tsp chilli flakes
- 480 g (2 cans) chickpeas (or some other beans of choice) without liquid
- 300 g tomato puree (passata)
- a splash of water
- 1/2 tsp turmeric powder
- 1/2 tsp garam masala
- 1/8 tsp salt or to taste
Instructions
- Prepare all spices and passata so they are reachable when you start to cook.
- Open cans of beans and rinse them with water, throwing away aquafaba or reserving it for some other recipe.
- Heat olive oil in a medium pot. Add cumin and mustard seeds. Wait a little bit then add also chilli flakes. Cover the pot and wait for the mustard seeds to pop. When they start popping turn heat to low.
- Add beans of choice. Mix and add tomato puree, a little bit of water so that it's not too dry (but don't add too much because that can ruin the dish). Turn heat to high again then add turmeric, garam masala and salt. Mix together and cover the pot.
- When it starts to boil turn the heat to low and cook for 10 min.
- Serve warm with some chapati, rice, buckwheat with peanuts, roasted potatoes or as part of my not so traditional English breakfast.
1 Comment
Marjan
July 1, 2023 at 09:35Very delicious, filling and quickly prepared. Great recipe!