Chana Masala (Chickpea Masala)
This vegan chickpea masala recipe is so easy to make. It is the perfect weekend meal for when the weather gets you down. Vegan. One pot.
I have been in Germany for almost one month now, and let me tell you, I cannot believe how much I am craving a nice, hot, creamy curry.
Although I am still a newbie here, I have noticed that curry is not that popular here, most likely because there aren’t that many Indians living here. Most of the immigrants in Germany come from Turkey, so Doners are on every second street corner, curry, not so much. Sad for me.
Luckily I can still make a great curry at home. I was quite surprised that I could find all the spices I needed for this dish. I know that a lot of people buy an all-in-one spice, but what is the fun in that?
I prefer to add my spices one at a time and watch the flavour build and release in the pan. It is just so much more authentic and delicious for me.
So after convincing my partner that curry is not a spice and it is in fact a dish, we went to Kaufland, and I got everything I needed. (at a price, might I mention). I also want to try something new with this recipe, which will mean that it is definitely not a traditional or proper masala, but I am sure it will still be great.
I found some great looking Veta, yes Veta, not Feta, it is a vegan version of Feta. I have not tried it yet, South Africa is still a little bit behind with the vegan foods, so even though it is widely available there, it is definitely not the cheapest. Here, it seems that it is widely available and cheaper. Yay for us!
So instead of making Paneer myself like I usually do, I will give this Veta a go and fingers crossed it turns out great.
Recipe Notes: For this recipe you will definitely need an immersion blender or a normal blender. After you cook the tomatoes, onions, garlic and spices. You will need to blitz the ingredients to create a paste.
The second thing you need to do, is to roast your chickpeas. Trust me, its worth it. When you add the chickpeas directly from the tin, they tend to taste overwhelming and pasty. When you roast them, they are crunchy and flavourful.
Variations: I am calling this a vegan recipe as I will be using Veta, but you can definitely use some thick Greek yoghurt or cream to thicken this dish and to make it a bit creamier.
Alternatively, you can add some vegan cooking cream. This will definitely do the trick.
This meal is best served with some fluffy white rice.
Happy cooking all!
Vegan Chickpea Masala
- Immersion Blender
- 1 tin chickpeas
- 1 packet vegan Feta cheese
- 3 cloves garlic
- 1 tin tomatoes
- 2 fresh tomatoes
- 1 tbsp garam masala
- 1 tsp chili powder
- 1 tsp turmeric
- 1 tsp cumin ground and whole
- 1 tsp coriander ground and whole
- 1 pinch salt
- 1 tbsp butter
- 1 tbsp olive oil
- Start off by seasoning the chickpeas with some masala, salt and pepper, and olive oil on a baking tray
- Roast the chickpeas in the oven for about 30 minutes, until they are crispy.
- While the chickpeas are roasting, add the coriander and cumin seeds to a hot pan.
- Toast the spices for 5 minutes to release their flavour.
- Next, add some butter and olive oil into the pan.
- Stir well to ensure the butter does not burn.
- Add in the masala, chilli powder and turmeric.
- After 2 minutes, add in the whole garlic cloves and the fresh tomatoes.
- Stir continuously for a few minutes.
- Add in the tinned tomatoes and cook for an additional 3 minutes.
- Remove the pan from the heat and transfer the contents to a large upright jar.
- Blitz the ingredients until they are a smooth paste.
- Add some more butter to the same pan, when it is melted, add some more masala to the pan.
- Add the paste back into the pan and turn up the heat.
- Cook for 5 minutes.
- Add in the Veta and turn off the heat.
- Serve hot with rice.