Featured here is my husband and I’s dinner for the week, a delicious bowl of chickpeas drenched in thick and creamy Chana Masala sauce over some cooked salted quinoa and a side of fresh salad with my NEW FAVORITE vegan salad dressings, Just Ranch or Just Caesar. This sauce is very yummy, containing lots of healthy indian spices that are good for your immune system and anti inflammatory. Some people might suggest a tsp of spices here and here, I personally like to use a LOT more, I love the flavor and health benefits they carry, so why not?
Indian recipes can be a bit daunting, I know, they never seem to come out perfect for me to tell you the truth, but I don’t think you will find this one at all hard to make. It probably won’t taste exactly like the chana masala you order from an authentic indian restaurant (each restaurant will have their own version of it anyways), but this version is still a very delicious and easy version to make. Prepare a nice side of yellow rice, quinoa or millet, and you’ve got yourself one nice meal right there!
Chickpea Chana MasalaPrint Recipe
- 1 Can - Coconut Milk
- 2 Cans - Chickpeas (rinsed)
- 1 Cup - Cashews
- 3 - Tomatos (diced)
- 3 - Garlic Cloves
- 1/2 - Onion
- 1 Tbsp - Ginger
- 1 Tbsp - Coconut Oil
- 1.5 Tbsp - Turmeric Powder
- 1 Tbsp - Garam Masala
- 1 Tbsp - Cumin
- 1 Tbsp - Coriander
- 1 tsp - Paprika
- 1 tsp - Cayenne Pepper
- Salt to taste
- Cilantro to garnish
Soak your cashews overnight in filtered water and a dash of sea salt. If you forgot, place them in boiling filtered water and a pinch of salt for 3 minutes. Drain and rinse off. Set aside.
Chop up your onions, garlic and ginger and start sautéing them in a pot with your coconut oil over medium-low heat. Be sure not to burn them!
Add in your chopped tomatoes. Cook them for a few minutes together.
Before the tomato starts to burn, add your coconut milk and all of the spices. Cook for about 5 minutes on a low boil.
Turn off the stove and let it sit for a few minutes to cool down a little.
Once cooled, pour the cashews and sauce into a high powered blender (be careful the sauce is not too hot! You don't want to splash yourself with burning liquid or damage your blender). If your blender is not large enough, just do this in batches. Blend on high for 1-2 minutes, or until the cashews are completely pulverized into the liquid, making an even creamier sauce.
Pour your sauce and chickpeas into the pot you were previously using on the stove and cook on a low boil for 10 more minutes. Be sure to taste it to see if you want to add in more spices.
Remove from heat, garnish with chopped cilantro and serve warm:)