Cheatin’ Chana Masala
This is a very simple chana masala recipe using a masala paste for when you’re short of time! Easy but definitely not lacking in flavour it’s one for the weekly staples. Have a look at our full chana masala recipe with all the herbs and spices.
Total time
25
Cuisine
Indian and Indian Subcontinent
Meal
- mains
- sides-light-meals-and-salads
Servings
2
Ingredients
- 1 clove garlic (use pre-chopped garlic for extra speedy option)
- 1 inches root ginger, grated (optional… use pre-chopped if short of time)
- ½ fresh chilli, finely sliced (optional)
- 3 medium tomatoes, roughly chopped into bite-sized pieces or half tin chopped tomatoes
- 2 x 400g tins chickpeas, rinsed and drained
- 4-5 tbsp masala paste (eg Patak’s)
- 100ml/½ cup strong vegan stock
- 2 handfuls of spinach (optional). Use frozen if necessary
To serve: brown rice (use instant if short of time), unsweetened vegan yoghurt, fresh coriander, toasted mixed seeds, vegan naan bread (Sainsbury’s Free-from, Riya’s, The Clay Oven)
Instructions
- Fry the (optional) grated ginger and fresh chilli in a little oil for a few minutes.
- Add the garlic and fry for a further minute.
- Add the masala paste and fry for another minute, adding a little more oil if necessary.
- Add the chickpeas and tomatoes to the pan and stir thoroughly.
- Pour over the stock and simmer for 20 minutes until the chickpeas are soft and the liquid has reduced down.
- Stir through the (optional) spinach a few minutes before serving and add a little salt or more stock (in a tiny bit of water) if necessary. Enjoy 🙂
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