Hello happy people! I hope this Sunday finds you well.
As my husband and many of my coworkers know, I am a part-time vegetarian. “What does this mean?”, you might ask. Well, during the week, and sometimes on the weekend, I don’t eat meat for breakfast or lunch. I eat a small portion of meat for dinner.
It all started when my step-daughter decided to become a vegetarian. My husband and I love having her come to visit, which usually includes a meal or two. Along with our dinners, I also would make her a vegetarian meal. After a while, I started liking some of the meals I made for her, and in time, I decided to make the for my lunches.
This vegan chana masala is one of my favorites. I hope you enjoy it as much as I do.
Vegan Chana Masala
courtesy of Cookie and Kate
- 1 Tbsp coconut oil or olive oil
- 1 1/2 tsp cumin seeds
- 1 yellow onion, chopped
- 1 Tbsp minced garlic (about 5 cloves)
- 1 Tbsp peeled and minced fresh ginger
- 1 green Serrano pepper, minced (seed it first, for less heat)
- 1 1/2 tsp garam masala
- 1 1/2 tsp ground coriander
- 1/2 tsp ground tumeric
- 3/4 tsp fine grain sea salt
- 1/4 tsp cayenne pepper
- 2 cans (14 oz) petite diced tomatoes
- 2 cans (14 oz) chickpeas (3 cups) drained and rinsed
- In a Dutch oven or large saucepan, heat oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Toast the seeds for a minute or two, stirring frequently, until seeds are golden and fragrant. Watch carefully to avoid burning.
- Raise the heat to medium and stir in the onion, garlic, ginger, and Serrano. Cook for five minutes, stirring often. Stir in spices and cook for two more minutes.
- Add the diced tomatoes and their juices.
- Raise the heat to medium-high and add the chickpeas. Bring to a simmer and cook for ten minutes or longer to allow flavors to develop.