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Wednesday, September 1, 2010

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
1 can chickpeas (15 oz)
1/2 Tbsp lemon juice (or alternatively apple cider vinegar)
1/2 tsp salt
fresh black pepper to taste (optional)
crushed red pepper to taste (optional)

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 chickpeas, lemon juice, salt, black pepper, and crusched red peppers.  Also add 1-2 tablespoons water if too dry.

Simmer 5-6 minutes, stirring occasionally. Stir and simmer for 5 minutes more or until chickpeas are softened and dish is hot. Serve over rice.

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

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