OIL-FREE Chana Masala Recipe With Creamy Chickpeas
A hearty and warming, plant based dish made with zero oils from whole plant foods.
Equipment
- Chopping board
- Chopping knife
- large, non stick pan
- Kettle of hot water
Ingredients
- 2 cans chickpeas semi-drained (leave approximately half the juice in the can).
- 1 can crushed tomatoes
- 1 white or yellow onion finely chopped
- 6 cloves garlic crushed
- Thumb-size piece fresh ginger root grated or very finely chopped
- 1 large handful fresh coriander chopped
- fresh chili to taste finely chopped
- 2-3 tsp coconut or brown sugar
- ½ cup veggie stock
- ½ squeezed lemon juice
- 1 tsp ground coriander
- 1 tsp Garam Masala
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp turmeric powder
- Salt and pepper to taste
- Hot water for splashing as we will not be using oil.
Instructions
- Start by heating up a non-stick saucepan and chopping your onion really finely. Add to your pre-heated pan, along with your crushed garlic and saute down until translucent. You will need a high heat!Allow a little browning before adding splashed of hot water to prevent too much sticking and burning. The idea of sauteing WITHOUT oils is to make sure you have a kettle of hot water ready to splash into the pan when things get sticky. But, do not be afraid of it sticking a little as this helps with the caramelisation process.Add your grated, fresh ginger half way through the frying of the onions and garlic.
- Next add all spices and dry fry for one minute, stirring continuously, to bring out those lovely aromatic flavours.
- Now add the rest of your ingredients (apart from the veggie stock, sugar, and fresh coriander), along with your partially drained chickpeas and stir. Bring to a simmer and make your own mind up about whether you need your veggie stock, or partially need your veggies stock. This will be dependent on how many fluids you had in your chickpeas and left from your sauteing. You may also have a preference to the texture you prefer in your Chana Masala.
- Once everything is heated through, add a little of your sugar and salt and taste it to see how much you need. If you make this dish extra spicy, you may need more sugar to balance the spices.
- Simmer for 10-15 minutes until everything is softened and infused.
- Finally, check your flavours once again. Add more chili, fluids, or sugar to taste and to balance your flavours out if need be.
- Before serving, add your fresh corinader and lemon juice.
- Serve with more fresh coriander, brown rice, quinoa, or roast/air-fried potatoes.