Best 5 Easy Curried Chickpeas Chana Masala Vegetarianvegan Recipes

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Feast your taste buds on a delightful culinary journey with this collection of easy-to-make curried chickpeas recipes. Also known as chana masala, this flavorful vegetarian and vegan dish is a symphony of aromatic spices, creamy chickpeas, and a vibrant tomato-based sauce. Whether you're a seasoned cook or just starting your culinary adventure, these recipes are designed to guide you effortlessly through the process of creating this delectable dish. From traditional Indian flavors to innovative fusion variations, this curated selection offers a range of options to suit every palate and dietary preference. So, gather your ingredients, prepare your taste buds, and embark on a delicious expedition into the world of curried chickpeas.

Here are our top 5 tried and tested recipes!

EASY CURRIED CHICKPEAS (CHANA MASALA) VEGETARIAN/VEGAN



Easy Curried Chickpeas (Chana Masala) Vegetarian/Vegan image

Make and share this Easy Curried Chickpeas (Chana Masala) Vegetarian/Vegan recipe from Food.com.

Provided by Isuale

Categories     Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 cup chickpeas (canned or precooked)
1 1/2 tablespoons vegetable oil
2 small onions, minced
2 teaspoons fresh ginger, grated
1/2 teaspoon turmeric
1/2 teaspoon garam masala
1 teaspoon salt
1 cup chopped tomato
1 red chili pepper, chopped
2 tablespoons mint, chopped
1/4 cup lemon juice
2 cups basmati rice, cooked

Steps:

  • Heat the oil in a sauce pan.
  • Saute the onions, garlic, and ginger in the hot oil until the onions are golden brown.
  • Stir in the remaining ingredients.
  • Cook over low heat for ten minutes.
  • Add one cup of water and mix well.
  • Cook until the tomatoes and chile are very soft.
  • Then pour over rice and serve.

Nutrition Facts : Calories 492.9, Fat 8.7, SaturatedFat 1.3, Sodium 772.8, Carbohydrate 93.2, Fiber 7.4, Sugar 4.5, Protein 11.4

EASY CHICKPEA CURRY (CHANNA MASALA) RECIPE BY TASTY



Easy Chickpea Curry (Channa Masala) Recipe by Tasty image

Here's what you need: vegetable oil, large onion, garlic, ginger, jalapeño, garam masala, turmeric, salt, black pepper, fresh tomato, chickpeas, water, lemon, fresh cilantro

Provided by Jordan Kenna

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon vegetable oil
1 large onion, diced
2 cloves garlic, minced
ginger, peeled and grated, 1 inch (2 1/2 cm) piece
1 jalapeño, or green chile, seeded and sliced
2 tablespoons garam masala
1 teaspoon turmeric
1 teaspoon salt
1 teaspoon black pepper
2 cups fresh tomato, diced
15 oz chickpeas, drained and rinsed, 2 cans
½ cup water
½ lemon, juiced
¼ cup fresh cilantro, chopped

Steps:

  • Heat olive oil in a large stock pot or dutch oven over medium-high heat.
  • Add onion and cook until onion becomes translucent and begins to brown, about 3-5 minutes.
  • Add garlic, ginger, and jalapeño. Continue to cook over medium heat until garlic is fragrant and jalapeño is tender, about 3-4 minutes.
  • Add garam masala, turmeric, salt, and pepper then continue to cook for 1-2 minutes.
  • Add tomatoes, chickpeas, and water. Stir to incorporate, making sure to use the spoon the scrape off any brown bits that have appeared on the bottom or sides of the pot.
  • As the tomatoes break down, the mixture should take on the texture of a thick stew. Add more water if needed before bringing everything to a simmer and then cover with a lid.
  • Once covered, cook for 15 minutes while stirring occasionally.
  • Remove lid, reduce heat to low and mix in the lemon juice and chopped cilantro. Cook over low heat 1-2 minutes until the cilantro has wilted and turned bright green.
  • Serve over basmati rice or with a side of naan.
  • Enjoy!

Nutrition Facts : Calories 268 calories, Carbohydrate 43 grams, Fat 6 grams, Fiber 12 grams, Protein 11 grams, Sugar 11 grams

CHANNA MASALA (CHICKPEA CURRY)



Channa Masala (Chickpea Curry) image

Fantastic Indian vegetarian curry recipe that I got from my mom. This is great with Indian bread (parathas, naan) or with rice. This is my husband's favorite!

Provided by vburrito

Categories     World Cuisine Recipes     Asian     Indian

Time 20m

Yield 4

Number Of Ingredients 10

2 tomatoes, diced
1 onion, chopped
1 (1 inch) piece fresh ginger, peeled and roughly chopped
1 tablespoon rice flour
1 tablespoon olive oil
1 teaspoon cumin seeds
2 (15 ounce) cans garbanzo beans, rinsed and drained
1 teaspoon curry powder
1 teaspoon salt
1 teaspoon chopped fresh cilantro

Steps:

  • Combine the tomatoes, about half the onion, the ginger, and rice flour in a blender; blend into a paste.
  • Heat the oil and cumin seeds in a large skillet over medium-high heat until the cumin swells and turns golden brown. Cook the remaining onion in the hot oil for about 3 minutes. Stir the blended tomato mixture, garbanzo beans, curry powder, and salt into the onions; cover and cook until hot, about 5 minutes. Garnish with the cilantro to serve.

Nutrition Facts : Calories 246.3 calories, Carbohydrate 42.6 g, Fat 5.4 g, Fiber 8.3 g, Protein 8.5 g, SaturatedFat 0.7 g, Sodium 1007.4 mg, Sugar 4.4 g

CHANA MASALA (SAVORY INDIAN CHICK PEAS)



Chana Masala (Savory Indian Chick Peas) image

Indian food is not just curried sauces. It's not too exotic either. Unless 'exotic' is code for 'yummy and full of flavor.' This dish features a healthy mixture of chickpeas, tomatoes, onion, and spices. Both carnivores and vegetarians will enjoy this meal. My kids love it. Leave out the green chile if the kiddies will be eating. Serve over basmati or jasmine rice and enjoy. Namaste y'all!

Provided by latinmama

Categories     World Cuisine Recipes     Asian     Indian

Time 30m

Yield 2

Number Of Ingredients 15

1 onion, chopped
1 tomato, chopped
1 (1 inch) piece fresh ginger, peeled and chopped
4 cloves garlic, chopped, or more to taste
1 green chile pepper, seeded and chopped
3 tablespoons olive oil
2 bay leaves, or more to taste
1 teaspoon chili powder
1 teaspoon coriander powder
1 teaspoon garam masala
½ teaspoon turmeric powder
1 pinch salt to taste
water as needed
1 (15 ounce) can chickpeas
1 teaspoon fresh cilantro leaves, for garnish, or more to taste

Steps:

  • Grind onion, tomato, ginger, garlic, and chile pepper together in a food processor into a paste.
  • Heat olive oil in a large skillet over medium heat. Fry bay leaves in hot oil until fragrant, about 30 seconds. Pour the paste into the skillet and cook until the oil begins to separate from the mixture and is golden brown in color, 2 to 3 minutes. Season the mixture with chili powder, coriander, powder, gram masala, turmeric, and salt; cook and stir until very hot, 2 to 3 minutes.
  • Stir enough water into the mixture to get a thick gravy; bring to a boil and stir chickpeas into the gravy. Reduce heat to medium and cook until the chickpeas are heated through, 5 to 7 minutes. Garnish with cilantro.

Nutrition Facts : Calories 413.4 calories, Carbohydrate 46.2 g, Fat 22.8 g, Fiber 9.9 g, Protein 9.4 g, SaturatedFat 3.1 g, Sodium 524.9 mg, Sugar 5.3 g

CHANA MASALA (CHICKPEA CURRY) WITH SPINACH



Chana masala (chickpea curry) with spinach image

A superhealthy vegetable-packed curry with chickpeas, spinach and tomatoes. Serve this delicious Indian dish with filling brown basmati rice

Provided by Jennifer Irvine

Categories     Main course

Time 35m

Number Of Ingredients 16

400g can chickpeas , drained
1 tsp cumin seed
1 medium onion , finely chopped
1 garlic clove , finely chopped
1cm piece ginger , peeled and finely chopped or grated
1 tsp garam masala
½ red chilli , deseeded and finely chopped
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika
400g can whole plum tomato
juice ½ lemon
220g bag baby spinach
1 tbsp rapeseed oil
75g quick-cook brown basmati rice

Steps:

  • Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
  • Heat the oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices, stir well and cook for a further 2 mins.
  • Add the tomatoes, stirring, and use the side of a spoon to break them up into smaller bite-sized chunks.
  • Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
  • Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
  • Divide the rice between 2 bowls, and serve the curry. (The flavours intensify as it cools, so for a fuller flavour, make earlier in the day and reheat slowly prior to serving.)

Nutrition Facts : Calories 420 calories, Fat 12 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 12 grams sugar, Fiber 12 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium

Tips:

  • Use canned chickpeas for convenience: If you don't have time to soak and cook dried chickpeas, canned chickpeas are a great alternative. Just be sure to rinse them well before using.
  • Make your own garam masala: Garam masala is a blend of spices that is commonly used in Indian cooking. You can find it at most grocery stores, but it's also easy to make your own. To make your own garam masala, combine the following spices in a bowl: 1 tablespoon ground cumin, 1 tablespoon ground coriander, 1 teaspoon ground turmeric, 1 teaspoon ground black pepper, 1 teaspoon ground cardamom, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground cloves.
  • Adjust the heat level to your liking: This recipe calls for 1 teaspoon of red chili powder, but you can adjust the amount to your liking. If you prefer a milder curry, use less chili powder. If you like it spicy, use more.
  • Serve with rice, roti, or naan: Curried chickpeas is a versatile dish that can be served with a variety of sides. Rice is a classic choice, but you can also serve it with roti or naan.

Conclusion:

This easy curried chickpeas recipe is a delicious and healthy vegetarian or vegan meal. It's perfect for a quick and easy weeknight dinner. The chickpeas are simmered in a flavorful tomato-based sauce with a variety of spices. Serve it with rice, roti, or naan for a complete meal.

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