Chickpeas With a Vegan Twist

Chickpea, also known as "Chana" in India, is a popular curry ingredient. It originates in North India and is most well-known in New Delhi. In fact, an Indian wedding is not complete unless Chana masala is included on the menu. Chickpeas are also high in vitamins, minerals, and fiber, so they may have a variety of health benefits, such as aiding weight loss and digestion, weight management, and lowering the risk of a variety of diseases. So, today, we are going to share some vegan chickpea recipes with a hint of Indian flavors.

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1) Chickpea curry/ Chana Masala

Chana Masala is a Northern Indian curry that is vegan, dairy-free, and gluten-free. It is well-known not only in Asia, but also throughout the world, and various versions of the recipe exist. It's a very familiar but extremely delicious dish that can be found in any Indian restaurant. Our recipe, on the other hand, is worthy of a restaurant and will give you all those desi Bollywood vibes.

Ingredients:

·       2Tbsp ghee (clarified butter)

·       ½ to 1 cup of water

·       1tbsp cumin.

·       ½ tsp asafetida powder.

·       1 medium yellow or red onion, finely chopped.

·       2Tbsp minced ginger.

·       3Tbsp minced garlic.

·       2 Green chili pepper finely chopped.

·       1 cup tomato pureed.

·       ½ cup cilantro, chopped (for garnish)

·       1 ½ cup chickpea (canned chickpea or uncooked)

·       1 small bay leaf.

·       ¾ tsp turmeric.

·       1 to 2 tsp red chilli powder (according to taste)

·       Salt (according to taste)

·       1 tsp coriander powder.

·       1 tsp fenugreek leaves (optional)

·       ¾ tsp garam masala.

·       1tbsp lemon juice.

Heat a large pot over medium heat and add the ghee, cumin, asafetida powder, and bay leaf once it's hot enough. Sauté for a minute with garlic, ginger, and green chili pepper. Now add some onions and season with salt and pepper to taste. Onions will cook faster if they are salted. Stir in the ground coriander powder, turmeric, and red chili powder. After the spices have cooked for a while, add the tomato puree and chickpeas, and continue to cook with the spices. We used canned chickpeas in this recipe, but you can use any kind of chickpeas. 1 cup of water will balance the curry's thickness; once the water is added, cook for 15-20 minutes on medium-low heat. The curry should be semi-thick at this point, and it's time to season with garam masala. Garam masala is a game-changer when it comes to spices. For flavor, squeeze in some lemon juice and top with cilantro. Serve with rice or Tandoori/garlic naan.

If you try this dish, let us know what you think @UrbanBodyFix.