Chana Masala with Homemade Roti

This Chana Masala recipe was a combination of different versions I found on the internet blended with my desire to have yummy curried chickpeas in a timely fashion. Perhaps not so timely if you soak and cook your own chickpeas, but so much better for you and full of flavour! I like adding green to everything, so I added peas and spinach, but feel free to add any veggies you want. A leafy green is nice because it wilts in nicely and frozen veggies can be so handy sometimes.

And definitely try your hand at Vegan Yum Yum’s Roti recipe. It turned exactly like it said it would, and tasted great…look!

Ingredients:

2 cups dried chickpeas soaked in water for 6 hours, then cooked on low for 1.5 hours (Save 1.5 cups cooking water for later) or 2 cans organic chickpeas with liquid.

1 teaspoon garam masala

1 teaspoon madras curry powder

1/2 teaspoon cumin

2 inches grated minced ginger

1-2 tablespoons olive oil

5 cloves garlic, minced

1 small onion, diced

2 teaspoons tomato paste

1 teaspoon salt

1/2 teaspoon pepper

1/2 cup frozen peas

2 handfuls of baby spinach

Method:

In a large non-stick skillet, saute onions, garlic and ginger in olive oil over medium heat for about 5 minutes till onions are translucent. Add garam masala, curry powder and cumin and saute the spices to release their natural oils-about 5 more minutes. Now stir in the tomato paste and and chickpeas along with the cooking water, cover and simmer 10-15 minutes. When the chickpeas are soft and and the sauce has thickened (you may want to add a bit more water for a more saucy consistency), add peas and spinach and cover again to wilt the spinach and warm through the peas. Season with salt and pepper and you’re done!

Serve with cooked brown basmati, lots of fresh, chopped cilantro and this amazing recipe from Vegan Yum Yum for Roti for Two.