Channa Masala

Chickpea curries are great for vegetarians. If you have any leftover, toss them through dressed salad leaves the next day.

Anjali Pathak's avatar
 0 Reviews

Recipe by Anjali Pathak
Serves 2
Ready in Under 15 Mins

Ingredients

  • 2 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1/2 tsp cumin seeds
  • pinch of asafoetida/hing (optional)
  • 2 spring onions, finely sliced
  • 1 garlic clove, finely chopped
  • 1/2 tsp ginger, finely chopped
  • 1 green chilli, finely sliced (optional)
  • 1 tomato, chopped
  • 1 tsp garam masala powder
  • 600g chickpeas, drained and washed
  • 1 tbsp fresh coriander, chopped
  • salt, to taste

How To Cook

  1. Gently heat the oil and add the mustard seeds, cumin seeds and asafoetida (if using).
  2. When the seeds starts sizzling add the spring onions, garlic, ginger and chilli (if using).
  3. Saute for one minute before adding the tomatoes and garam masala. Sprinkle in a little water to prevent the masala from burning.
  4. Stir well and after a few minutes stir in the drained chickpeas. Add around 200ml of water.
  5. Cover and allow to cook on a simmer for 10 minutes, stirring occasionally.
  6. Taste and adjust the seasoning with salt.
  7. Finally stir through the coriander and serve with your favourite Indian bread.
    8. www.find-your-feet.org/curryforchange
Vegetarian Giveaways

Comments

0 people have helped to review this recipe.

Leave a Comment

You must sign in or register to leave a comment.

My Cookbook

Keep all your favourite recipes in one place, upload your own, rate other users' creations and sign up to our newsletter packed with exclusive giveaways, news and tips by registering today.

Vegetarian Giveaways Vegetarian Giveaways

Like this recipe?

Share this with friends!

On Sale Now!

June issue of CookVeg is available now
Supermarket logos Subscribe Today

Cook Vegetarian Magazine

You might also like

Watermelon & Halloumi Baby Gem Cups
Pea, Lemongrass and Feta Cheese Quiche
No rating - be the first!
Gino’s Mushroom and Rocket Frittata

Cook Vegetarian! Magazine
http://www.cookveg.co.uk/

Channa Masala
  • Recipe by Anjali Pathak
  • Serves 2
  • Ready in Under 15 Mins
    Ingredients
  • 2 tbsp vegetable oil
  • 1 tsp black mustard seeds
  • 1/2 tsp cumin seeds
  • pinch of asafoetida/hing (optional)
  • 2 spring onions, finely sliced
  • 1 garlic clove, finely chopped
  • 1/2 tsp ginger, finely chopped
  • 1 green chilli, finely sliced (optional)
  • 1 tomato, chopped
  • 1 tsp garam masala powder
  • 600g chickpeas, drained and washed
  • 1 tbsp fresh coriander, chopped
  • salt, to taste
    How to Cook
  1. Gently heat the oil and add the mustard seeds, cumin seeds and asafoetida (if using).
  2. When the seeds starts sizzling add the spring onions, garlic, ginger and chilli (if using).
  3. Saute for one minute before adding the tomatoes and garam masala. Sprinkle in a little water to prevent the masala from burning.
  4. Stir well and after a few minutes stir in the drained chickpeas. Add around 200ml of water.
  5. Cover and allow to cook on a simmer for 10 minutes, stirring occasionally.
  6. Taste and adjust the seasoning with salt.
  7. Finally stir through the coriander and serve with your favourite Indian bread.
Copyright © Maze Media (2000) Limited