Plant Based Cooking: Super Easy Vegan Chana Masala

Even before traveling in India, Chana Masala has been my absolute favourite Indian dish. The main ingredient chickpeas, are a great source of plant based protein and rich in vitamins, minerals and fibre.

This super easy recipe can be made as meal in itself or as a side dish. Store in the fridge for up to 4 days after, making for a quick snack or meal!

Ingredients

• 4 cloves of garlic

• 1 roughly chopped onion

• 1tbsp oil

• thumb sized piece of ginger

• 1 tbsp tahini

• 1tbsp cumin

• 1tbsp turmeric

• 1tbsp garam masala

• 1tsp salt

• 1tsp pepper

• 1/2 tsp cayenne pepper

• 800g / 2x 400g tins of chickpeas

• 2x 400g tins of chopped tomatoes

• 1x 400g can of coconut cream

• fresh coriander

Method

1. Heat the oil to a large pot over a medium heat and cook the onions, garlic and ginger for a few minutes until they start to brown.

2. Transfer the onions, garlic and ginger to a food processor and blend for a few seconds until you have a paste.

3. Cook the paste back in the large pot over a medium heat and add all of the spices.

4. Add in the chopped tomatoes and tahini, cover and cook for 10mins.

5. Add in the chick peas and coconut cream, re-cover and cook for 20-30mins on a low heat, stirring occasionally to reduce excess liquid.

6. Remove from the heat and serve with chapati and/or rice with a sprig of fresh coriander to garnish.

Enjoy!