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Chana Masala is a comforting Indian curry made with tomatoes and chickpeas. This recipe combines several principles of cheap and delicious vegan eating: it uses an inexpensive protein source, it is super easy to make, and will leave you with a ton of leftovers.
Adapted from Smitten Kitchen
1 tablespoon olive or vegetable oil
1 large onion, minced
1 clove garlic, minced
2 teaspoons grated fresh ginger
1 tablespoon ground coriander
2 teaspoons ground cumin
½ teaspoon ground cayenne
2 teaspoons paprika
1 teaspoon garam masala
2 cups chopped tomatoes or 1 15-ounce can of whole tomatoes, chopped small
2/3 cup water
4 cups cooked chickpeas or 2 cans chickpeas
½ teaspoon salt
½ a lemon, juiced
Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
Serve over brown rice with chopped cilantro, vegan yoghurt and a squeeze of lemon. Save the leftovers and heat up later.
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