Chickpea Masala
Creamy, spiced chickpea masala with coconut milk. Quick, vegan-friendly, and great over rice or with naan. Tips for dried chickpeas and storage.
Chickpea masala can stand on its own if you just want a casual meal, or when I'm serving a full-fledged Indian meal, this always make a popular side dish.
Submitted by: Katie from Idaho Falls, ID
Yield: 6
- Toast mustard and cumin seeds, then sauté onions and tomatoes before adding spices for the best flavor.
- Use canned chickpeas for speed or soak and cook dried beans for a less salty, firmer result.
- Keep it vegan by using plant sugar and coconut or cashew cream. Serve with rice, naan, or a fresh salad.
Spices
Featured in this Recipe
Preparation Instructions:
- In deep skillet, fry mustard and cumin seeds in 1 Tbsp oil until the cumin seeds begin to brown; then add onions and fry until soft and translucent.
- And chopped tomatoes and fry until they are stewy. Add sugar, turmeric, masala, curry and coriander; stir till completely combined.
- Add coconut milk and mix in well; simmer to reduce some (however, don’t let it get too thick because it will thicken more as it stands.)
- Add chickpeas; keep stirring until they are hot all the way through.
- Let simmer for 4 minutes covered on low heat, then uncover, take off heat and let it sit for 5 minutes before serving over rice. Adding in a little lime juice and chopped fresh cilantro gives it a nice twist.
thespicehouse.com
More About This Recipe
For a vegan dish, use beet sugar or evaporated cane juice, not granulated white sugar.
Frequently Asked Questions
Is this chickpea masala vegan?
Yes. The recipe is plant based if you use a non bone-char sugar like beet sugar or evaporated cane juice and keep the coconut milk. Avoid dairy additions to remain vegan.
Can I use dried chickpeas instead of canned?
Yes. Soak dried chickpeas overnight and simmer about 1 to 1 1/2 hours until tender, or pressure cook for 25 to 30 minutes. Use about 1 1/2 cups dried chickpeas to replace two 15.5 ounce cans.
What can I use instead of coconut milk?
For a non creamy version skip the coconut and rely on tomatoes only. For creaminess use heavy cream or yogurt if you are not vegan, or blend soaked cashews with water to make cashew cream for a vegan option.
How do I make the curry less spicy?
Cut back on curry powder and garam masala, or add a little extra coconut milk to mellow heat. You can also omit any added chili powder if you use it.
How long does chickpea masala keep and how should I reheat it?
Store in an airtight container in the refrigerator for 3 to 4 days. Freeze up to 2 to 3 months. Reheat gently on the stovetop with a splash of water or coconut milk, or microwave until steaming hot.
What should I serve with chickpea masala?
Serve it over steamed rice or with warm naan or roti. It also pairs well with a cooling raita, simple salad, or pickled vegetables.
Can I prepare chickpea masala ahead of time?
Yes. It often tastes better the next day after flavors meld. Refrigerate after cooking and reheat before serving. Add fresh lime juice and chopped cilantro just before serving for brightness.
Is this chickpea masala vegan?
Yes. The recipe is plant based if you use a non bone-char sugar like beet sugar or evaporated cane juice and keep the coconut milk. Avoid dairy additions to remain vegan.
Can I use dried chickpeas instead of canned?
Yes. Soak dried chickpeas overnight and simmer about 1 to 1 1/2 hours until tender, or pressure cook for 25 to 30 minutes. Use about 1 1/2 cups dried chickpeas to replace two 15.5 ounce cans.
What can I use instead of coconut milk?
For a non creamy version skip the coconut and rely on tomatoes only. For creaminess use heavy cream or yogurt if you are not vegan, or blend soaked cashews with water to make cashew cream for a vegan option.
How do I make the curry less spicy?
Cut back on curry powder and garam masala, or add a little extra coconut milk to mellow heat. You can also omit any added chili powder if you use it.
How long does chickpea masala keep and how should I reheat it?
Store in an airtight container in the refrigerator for 3 to 4 days. Freeze up to 2 to 3 months. Reheat gently on the stovetop with a splash of water or coconut milk, or microwave until steaming hot.
What should I serve with chickpea masala?
Serve it over steamed rice or with warm naan or roti. It also pairs well with a cooling raita, simple salad, or pickled vegetables.
Can I prepare chickpea masala ahead of time?
Yes. It often tastes better the next day after flavors meld. Refrigerate after cooking and reheat before serving. Add fresh lime juice and chopped cilantro just before serving for brightness.
Could use a little salt. We added 1tsp
Nice
it was a nice recipe will try to make more tasty…………………..shyam
It was very good!!
Great recipe you can even use lite coconut milk. great as a side or main dish. Loved it