chickpea chana masala

a recipe by
Joelle Johnson
Burton, MI

This recipe is so easy and so delicious. Got a thumbs up from all 3 of my sons . This is a mild dish, but you can add hot curry powder, hot sauce or cayenne to spice things up. My sons like red pepper flakes on top too. You can make this vegan by skipping the butter or using vegan butter . I like a little extra butter over the top of mine .. doesn’t butter make everything better ;)

serves 4
method Stove Top

Ingredients For chickpea chana masala

  • 2 can
    chick peas, drained
  • 1 can
    full fat coconut milk
  • 1 Tbsp
    tomato paste
  • 1 Tbsp
    oil
  • 1/4 c
    each , finely chopped multi color bell peppers & onions
  • 1
    garlic clove minced
  • 2 c
    cooked rice
  • Warm
    pita or naan bread
  • 1/4 tsp
    each : garam masala, ground coriander, turmeric, curry powder, onion powder, smoked paprika, badia brand sazon seasonings.
  • 1 pinch
    salt & pepper to taste
  • 1 Tbsp
    brown sugar

How To Make chickpea chana masala

  • 1
    Heat large skillet over medium heat adding oil, peppers and onions. Cook stirring often until soft.
  • 2
    Add tomato paste and garlic clove stirring to mix them into the vegetables. Cook stirring for 1-2 minutes to develop flavor.
  • 3
    Add the coconut milk, seasonings , brown sugar stirring together and simmering for 5-10 minutes . Taste to add more salt and pepper if needed.
  • 4
    In a bowl scoop a few big scoops of rice adding a pat of butter. Add a few big spoonfuls of the chickpea mixture over the top. . Serve with warm pita or naan bread am with a little butter on the bread. Enjoy
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