After returning from KL earlier in the week, I couldn’t get Indian food off my mind. I think I told you in my last post that I didn’t get enough… so I just had to make my own when I came back!
I’ve been making this chana masala almost every week for awhile now, and we haven’t gotten tired of it yet. I adapted it from my beloved “Oh She Glows” cookbook by Angela Liddon. Angela is an amazing young entrepreneur in the world of vegan cuisine, and if you haven’t checked her out, you should.
Of course I made a few tweaks to the recipe, because I can’t leave any recipe alone, even my own.
To give the stew a thicker texture, I mash the chickpeas a bit… my kids like it this way and hey, why not make them happy at the end of a long school day? Seems like the right thing to do, especially if they’re eating something as healthy as this curry… it’s full of protein & fiber from the chickpeas, Vitamin C from the tomatoes, and healthy antioxidants from all those lovely spices.
Then, to make sure it’s not too spicy, I tone it down by adding a swirl of coconut milk at the end, even though this is completely unconventional for chana masala. Sue me if you must, but try it first… it’s delicious! This dish comes together in less than 30 minutes by using canned chickpeas, but I’m sure it would be absolutely decadent with freshly cooked ones. Let me know if you try it this way… I seem to always rush into the kitchen at 5:30 with the idea of dinner being at 6… so there you go.
Enjoy this beautiful curry with rice, quinoa, cauliflower rice, or on its own in a bowl with a piece of fluffy naan bread. It’s a perfect weeknight dinner or for a quick and easy weekend meal curled up with a good movie. Cheers, friends!