How do you feel about chickpeas?
Chickpeas have been a favorite of mine for a very, very long time. I loved the taste of them plain, or the taste of them in this amazing salad from Vegangela. I have tried also tried them in cookies and hummus. Most recently, I tried them in Chana Masala.
Chana Masala is basically like refried beans, but with chickpeas. It tastes spectacular, and I just absolutely had to share it with you today.
Not only is it amazing, but it is also very, very quick. I thought I was going to be in the kitchen for an hour making this, but I only ended up being in there for approximately fifteen or thirty minutes.
This recipe can serve as a main dish for dinner or a side dish, it can be served over rice, or it can be served plain, just the way it is. It’s very simple, and it’s most likely that you already have everything on hand. Chana Masala is great served warm, straight from the pan.
Vegan Chana Masala (Gluten-Free and Sugar-Free)
Makes 2 servings, or 4 as a side dish.
- 1 can Garbanzo Beans
- 1/2 cup minced onion
- 1/2 cup chopped tomato (optional)
- 1/2 cup water
- 2 tbsp grapeseed oil ( or olive oil )
- 1/2 tsp salt
- 1/2 tsp chili powder
- 1/4 tsp onion powder (or garlic powder, or 1/8 tsp of both!)
- 1 tsp ground cumin seed
- 1/2 tbsp corn starch (or other GF thickener)
- Drain garbanzo beans, and rinse.
- Combine the garbanzo beans, onion, optional tomato and water in a saucepan.
- Combine oil, salt, chili powder, onion powder and cumin in a small bowl.
- Pour the oil mixture over the chickpeas and stir.
- Cook the chickpeas over high heat. Once it gets hot and begins to bubble, turn the heat down, add the corn starch, and set a timer for 5-7 minutes, or until the chickpeas have absorbed all the liquid. (Be sure to stir it — I did not even leave the stove, I just stood there, stirring for five minutes.)
- Serve the dish over rice or serve plain.
Do you like chickpeas? If so, what’s your favorite way to serve them? Let me know in the comments!