Cheatin’ Chana Masala

This is a very simple chana masala recipe using a masala paste for when you’re short of time! Easy but definitely not lacking in flavour it’s one for the weekly staples. Have a look at our full chana masala recipe with all the herbs and spices.

Gluten free
Wheat free
Reduced sugar, diabetic friendly
Quick meal
Low fat, low sugar
Freezable
Cheap

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Total time

25

Cuisine

Indian and Indian Subcontinent

Meal

  • mains
  • sides-light-meals-and-salads

Servings

2

Ingredients

  • 1 clove garlic (use pre-chopped garlic for extra speedy option)
  • 1 inches root ginger, grated (optional… use pre-chopped if short of time)
  • ½ fresh chilli, finely sliced (optional)
  • 3 medium tomatoes, roughly chopped into bite-sized pieces or half tin chopped tomatoes
  • 2 x 400g tins chickpeas, rinsed and drained
  • 4-5 tbsp masala paste (eg Patak’s)
  • 100ml/½ cup strong vegan stock
  • 2 handfuls of spinach (optional). Use frozen if necessary

To serve: brown rice (use instant if short of time), unsweetened vegan yoghurt, fresh coriander, toasted mixed seeds, vegan naan bread (Sainsbury’s Free-from, Riya’s, The Clay Oven)

Instructions

  1. Fry the (optional) grated ginger and fresh chilli in a little oil for a few minutes.
  2. Add the garlic and fry for a further minute.
  3. Add the masala paste and fry for another minute, adding a little more oil if necessary.
  4. Add the chickpeas and tomatoes to the pan and stir thoroughly.
  5. Pour over the stock and simmer for 20 minutes until the chickpeas are soft and the liquid has reduced down.
  6. Stir through the (optional) spinach a few minutes before serving and add a little salt or more stock (in a tiny bit of water) if necessary. Enjoy 🙂
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