Deliciously Ella’s Chana MasalaRecipe By: Ella Mills
Try this recipe for Chana Masala from Deliciously Ella’s new cookbook, Natural Feasts: 100+ Healthy, Plant-Based Recipes To Share And Enjoy With Friends And Family.
Absolutely delicious and filled with incredible spices that really transform the chickpeas. I also add leeks and spinach, as I love getting the extra veg in and they add a great flavor, plus the green of the spinach makes the meal look beautiful, too.
- 5 tbsp olive oil
- 6 curry leaves, or 1 tsp curry powder
- 1 leek, finely chopped
- 1⁄2 tsp ground turmeric
- 2 tbsp ground cumin
- 2 tbsp ground coriander
- 2 tbsp garam masala
- 1 tsp chili powder
- 1 onion, finely chopped
- 1 inch fresh ginger, finely grated
- 5 garlic cloves, finely grated
- Two 14 5-ounce cans diced tomatoes
- 2 tbsp tomato paste
- 2 green finger chiles, halved lengthwise
- Salt and pepper
- Two 15-ounce cans chickpeas, drained and rinsed
- 9 oz. baby spinach
- Juice of 1⁄2 lemon cilantro leaves, to serve
- Heat the oil in a large saucepan and throw in the curry leaves, if using. Let them sizzle away and release their flavor for a few minutes, then drop in the leek and stir.
- Next add the dry spices — including the curry powder if you’re not using curry leaves — and stir so that they’re mixed nicely with the leek. Let this cook for a few minutes before adding the onion, ginger and garlic; at this point you can add 1-2 tablespoons water if things are starting to stick to the pan. Cook for a few minutes before adding the canned tomatoes, tomato paste, green chiles and plenty of salt and pepper. After you’ve poured in the tomatoes from their cans, swish a little water around in each to get the remaining juice, then add this to the saucepan, too. Let everything bubble away for 20 minutes.
- Add the chickpeas and cook for another 10 minutes.
- Stir in the spinach, just until it wilts. Let cool slightly, then stir in the lemon juice and serve in shallow bowls, sprinkling cilantro leaves over the curry.