Wednesday, September 1, 2010

Ghetto Chana Masala


2 Tbsp vegan margarine
1 medium onion, chopped
1 - 3 large cloves of garlic, minced
1/2 - 1 Tbsp curry (pinch garam masala if available?)
2 Tbsp tomato paste (or alternatively ketchup, its what I use)
15 oz can chick peas, undrained: reserve liquid
1/2 Tbsp lemon juice (or alternatively apple cider vinegar, used once and was fine)
1/2 tsp salt
fresh black pepper (optional, I leave out sometimes)
crushed red pepper, optional to taste
1/2 Tbsp olive oil

Heat margarine on medium high heat. Saute onions until slightly translucent. Add garlic and cook for one minute longer. Reduce heat to medium. Add curry and tomato paste. Stir and simmer about 2 minutes. Add chick peas with liquid, lemon juice, salt, and black pepper. Simmer 5-6 minutes, stirring occasionally. Add red pepper to taste. Add oil. Stir and simmer for 5 minutes more or until peas are softened and dish is hot. Serve over rice.

Makes: 2-4 servings, Preparation time: 10 minutes, Cooking time: 15 minutes

1 comment:

Crystal said...

Quick side note: when I use the liquid in the can with the chickpeas, its usually the organic ones. Regular ones have way too many preservatives in them! I can't help but drain that liquid and just add cold water with maybe 1/2 tablespoon of cornstarch instead.