Recipe
October 17, 2017
Deliciously Ella’s Chana Masala
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.
Directions
Yield: Serves 6
- 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.
Source:
Excerpted from Natural Feasts by Ella Mills. Text copyright © 2017 by Ella Mills. Photography copyright © 2016 by Clare Winfield. Excerpted with permission by Scribner, a Division of Simon & Schuster, Inc.