Wholesome Chana Masala Recipe
By Lena's Vegan Living
🔪Prep Time: 20 mins
👩🍳Cook Time: 20 mins
1 cup sundried oil free tomatoes (soaked 15min in 1 ½ cup water)
1 cup of water you may add mor if needed
1 medium size onion diced
6 cloves of garlic diced
1 tsp ginger fresh diced or powder
1 tsp turmeric powder
½ tsp black pepper
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp Garam masala homemade or store bought
½ tsp cayenne pepper
Dry hot chili peppers to taste (broken into smaller pieces)
Himalayan pink salt to taste
3 bay leaves
Fresh coriander 1 cup only the leaves
3 tbsp grape seed oil or oil of your choice
2 cans of chickpeas 540ml each, rinsed
1Sauté onion until translucent on a heated oi, add garlic and stir for couple seconds.
2Add rest of the spices except bay leaf.
3Reduce the heat and stir well for minute or two.
4Transfer everything into a blender, including the sundried tomatoes with water they were soaked in and additional cup of water.
5Blend all until smooth.
6Transfer to a pot, add the chickpeas, fresh coriander and bay leaf.
7Bring into a boil, reduce the heat and simmer for 5 minutes.
8You may add more water if needed, but usually the sauce gets thicker overnight, so it is better wait.
9Adjust the taste and serve with long basmati rice or rice of your choice.
10Top with fresh coriander.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.