Easy CHICKPEA MASALA Recipe | Vegetarian and Vegan Meals Idea | Chickpea Recipes

Easy Chickpea Curry / Chana Masala Recipe for Vegetarian and Vegan meals. This Indian Style Chole recipe is a great vegetarian curry makes a great meal any day of the week. Easy Chickpea Recipes to try today.

💬 Let me know in the comments if you enjoyed my vegetarian curry recipe made with chickpeas.

▶️ CHICKPEA MASALA RECIPE INGREDIENTS: (2 to 3 servings approx.)

3 Tablespoon Olive Oil or Cooking oil of choice
2 cups (include the liquid) / 1 Can (540ml Can Low Sodium) - Cooked Chickpeas ALONG WITH THE CHICKPEA COOKING LIQUID (aquafaba)
1+1/2 cup / 200g Onions - finely chopped
1 Tablespoon Garlic - finely chopped (4 to 5 garlic cloves)
1/2 Tablespoon Ginger - finely chopped (1/2 inch ginger)
2 Tablespoon Tomato Paste or to taste
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1 Teaspoon Paprika (NOT SMOKED)
1/2 Teaspoon Turmeric
1/2 Teaspoon Ground Black Pepper
1/2 to 1/4 Teaspoon Cayenne Pepper or Indian Chili powder (OPTIONAL)
140g / 3/4 Cup Tomato ( 1 medium size tomato)
1/4 Cup / 60ml Water or as required
Salt to taste (I have added total 1 teaspoon of pink Himalayan salt (1/4 tsp while frying the onions + 3/4 tsp to the chickpeas)
1/4 Teaspoon Sugar (I have used cane sugar)
1/2 Teaspoon Garam Masala

Garnish:
1/4 Cup / 10g Coriander leaves (Cilantro) - finely chopped
1 Tablespoon Extra virgin Olive Oil or Vegan butter
OPTIONAL: Lemon juice to taste (ONLY IF NEEDED - TASTE THE CHICKPEAS BEFORE ADDING THE LEMON JUICE)

▶️ METHOD:

Heat a pan and add olive oil to it. Add the finely chopped onion and 1/4 Tsp salt. Fry on medium heat until the onions start are browned. It will take about 7 minutes or so. Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it.

Add the finely chopped garlic and ginger and fry on medium to medium-low hear for 1 to 2 minute or until fragrant. NOW REDUCE THE HEAT TO LOW BEFORE ADDING THE SPICES (this will prevent the spices from burning). Add the tomato paste, ground cumin, coriander, paprika, turmeric, ground black pepper, cayenne pepper and fry in low heat for 1 to 2 minutes. Add the chopped tomatoes. Now increase the heat to medium. Fry on medium to medium-high heat until the spices and tomatoes forms a thick paste.

Now add the cooked chickpeas along with the chickpea cooking liquid (aquafaba), water, salt, sugar, garam masala and mix well. Turn up the ehat and bring to a boil. Once it starts to boil, reduce the heat to medium-low and cook for 5 to 6 minutes. Then uncover the lid. Increase the heat to medium-high and cook the chickpeas for another 1 to 2 minutes or until the gravy reaches the consistency you desire. Turn off the stove. Garnish with cilantro, olive oil or vegan butter and lime/lemon juice. Mix well. Serve hot with rice, naan, roti or pita and green side salad.

✅ 👉 PLEASE NOTE: THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY.
✅ 👉 LEMON JUICE IS OPTIONAL. TASTE THE CHICKPEAS BEFORE ADDING THE LEMON JUICE

▶️ LACHCHA PYAAZ (INDIAN ONION SALAD) INGREDIENTS:

235g Red onion (1 medium size)
10g / 1/4 cup coriander leaves or to taste
Lemon juice to taste
Salt to taste
1/4 teaspoon Cayenne pepper or Indian Kashmiri chilli powder
Chaat Masala to taste
(Mix all the above salad ingredients and serve with your meal)

▶️ IMPORTANT NOTES:

👉 Adding salt while frying the onions will release it's moisture and help it cook faster so please don’t skip it

👉 Every stove is different so regulate the heat as required. Cooking time and intensity of heat may vary depending on the type of stove you are using

👉 If the curry is too thick for your liking, you can thin it out with some boiling water. DO NOT add cold water to it, otherwise it will ruin the taste

👉 THIS CURRY HAS A THICKER CONSISTENCY AND IS NOT SUPPOSE TO BE WATERY

👉 LEMON JUICE IS OPTIONAL. TASTE THE CHICKPEAS BEFORE ADDING THE LEMON JUICE