Vegetables & legumes
Chana masala
Indian-style spiced chickpeas with tomato and onion.
VegetarianVeganGluten-free
Ingredients
- 400 g cooked drained chickpeas
- 1 onion
- 3 garlic cloves
- 1 piece of ginger of 2 cm
- 300 g crushed tomato
- 40 g olive oil
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1 teaspoon garam masala
- 1/2 teaspoon chili
- 200 g water
- Salt to taste
Step-by-step
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- Put the onion, garlic and ginger in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 7 min/Varoma/spoon speed.
- Add all the spices and saute 1 min/Varoma/spoon speed.
- Add the crushed tomato and saute 5 min/Varoma/reverse/spoon speed.
- Add the chickpeas, the water and the salt.
- Set 12 min/100C/reverse/spoon speed.
- Let rest and serve with rice or naan bread.
Tips
- Crush a few chickpeas against the wall of the mixing bowl to thicken the sauce.
- The juice of half a lemon at the end adds authentic freshness.
- Serve with chopped fresh cilantro.
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