Chole Masala (Chickpea Curry) (GF, Vegan)
Food is love when words are inadequate
My grandma always made you feel like she had been waiting for you all day and when you arrived her day was now complete
The first thing I had to do after taking off my shoes and putting away my bag was to taste what ever my grandma had been creating all day in the kitchen
This is a dish that you can smell as soon as you walk into the house, as it is rich in spices. It is also low in calories but high in protein so it is a great staple
A lot of my grandma’s dishes took a long time to cook, but this one is a 30-minute meal. As with most Indian dishes however the longer you cook down the spices the more concentrated the dish and the longer you leave the dish the more intense it tastes, so remember to leave some for the next day
I used two chills for this as Mr B has a spicy palate, but you should adjust to your own taste
My grandma used to serve this with rice; I like it on its own. You can also serve this to your guests as a canapé in a Phyllo cup or on top of a chickpea pancake (see earlier recipe)
Ingredients
- 2 tbsp. coconut oil
- 1 tsp. cumin seeds
- 1 medium white onion, diced
- 4 tsps. Finely chopped ginger
- 4 medium garlic cloves, finely chopped
- 2 chilli’s
- 4 tomatoes, chopped
- 2 tsp. garam masala
- 1 tsp. ground coriander
- 1 tsp. salt
- ½ tsp. turmeric
- 2 cans chickpeas
- ½ cup of water
Method
- Heat the oil in a large pan, add the cumin seeds and cook, stirring occasionally until fragrant
- Add the onions, ginger, garlic, chilli’s and season with salt
- Cook, stirring occasionally until the onions are translucent
- Add the garam masala, coriander powder, salt and turmeric, stir until well combined
- Add the tomatoes, chickpeas and water
- Bring to a simmer and cook until the sauce slightly thickens
- Serve in a phyllo cup, with rice or on a chickpea pancake
