One of my personal favourite Indian dishes that I know how to make, channa masala, otherwise known as a chickpea curry. Great served with naan bread or jeera rice, completely vegan and vegetarian, and a great source of protein! It is a spicy, simple recipe that everyone can enjoy, even though it may look complicated, but it is as not as bad as you might think, let us get started!
- Rapeseed Oil
- Star Anise
- 1 Fennel
- 1/2 – 1 Stick of Celery
- 400g – 500g of Chopped Tomatoes or Passata
- Fresh Chillies (finger chillies)
- Sea Salt
- Black Pepper
- 125g Coconut Cream
- Ground Coriander and Cumin
- Garam Masala
- Red Chilli Powder
- 2 400g Tins of Chickpeas
- Fresh Coriander
- Lemon (for taste if you wish)
- To prepare, open the tins of chickpeas and drain both, then keep in a bowl. After, prepare the fennel and celery by finely dicing both.
- In a large pan, heat up the oil to a medium high heat, cloves and star anise, once the cloves and star anise start to bubble, add the diced fennel and celery.
- Gently fry until soft and translucent, then add in the chopped tomatoes/passata, along with a reasonable amount of sea salt, black pepper, 2 spoonfuls of sugar, 1 spoonful of ginger, 2 spoonfuls of diced chillies, 2 heaping spoonfuls of ground cumin and coriander, 1 spoonful of garam masala, 1 heaping spoonful of red chilli powder, half a spoon of turmeric, and the coconut cream. Mix until all is combined into a thick mixture.
- Turn the heat to a simmer, and let the sauce reduce and for the oil to appear on the surface.
- Then add in the chickpeas and a little bit of water. Return the pan to a medium heat and cook until the sauce is thick, and the chickpeas are soft, this should take around 20 minutes.
- Then to serve chop up fresh coriander and spread on top and squeeze the juice of a lemon too for an added extra zing, and of course enjoy with a side of naan bread or jeera rice!
See, just with a few steps you can easily make a fancy looking and filling Indian dish. Now all that’s left is for you to try this recipe out! I look forward to seeing and hearing how you got on with the recipe.
See you soon!