Very Spicy Delicious Chickpeas (Vegan)

Name: Very Spicy Delicious Chickpeas (Vegan)
Yield: 8
Cuisine: Indian
Ingredients: vegetable oil; onions; garlic; coriander seeds; cumin seeds; cayenne pepper; turmeric; tomatoes; chickpeas (garbanzo beans); cumin seeds; amchoor (dried green mango powder); red pepper flakes; garam masala; salt; lemon juice; green chili peppers; ginger

Submitted by mgmworld

Boldly spiced vegan chickpeas simmered with roasted cumin, garam masala, amchoor, and fresh ginger. Ready in 35 minutes and even better the next day.

YIELD

8 servings

PREP

20 min

COOK

15 min

READY

35 min

This is chana masala with the volume turned all the way up.

Onions and garlic get fried to a rich brown, then layered with coriander, cumin, cayenne, and turmeric before tomatoes and chickpeas join the pot.

A second wave of roasted cumin, garam masala, and amchoor (tangy dried green mango powder) builds complexity that store-bought spice blends just can’t match.

Fresh grated ginger and a hot green chili stirred in right at the end keep everything bright and alive.

The best part? This actually tastes better after a day in the fridge, making it an ideal cook-ahead meal for busy weeknights.

Kitchen Tips

If you can’t find amchoor, squeeze in the juice and pulp of a small lime for that same sour punch.
Kashmiri red pepper adds gorgeous color without extra heat. Hungarian paprika works as a swap.
Fry the onions until they’re truly deep brown, not just golden. That caramelization is the backbone of the whole dish.
Make a double batch on Sunday and reheat throughout the week. The flavors deepen overnight.

Variations

Stir in a handful of fresh spinach at the end for added greens.
Serve over basmati rice, with warm naan, or stuffed into a wrap for a quick lunch.
Add a squeeze of coconut cream on top to tame the heat and make it richer.

Ingredients

TABLESPOONS VEGETABLE OIL

MEDIUM ONIONS
peeled and minced

CLOVES GARLIC
peeled and minced

TABLESPOON CORIANDER SEED
ground

TEASPOONS CUMIN SEED
ground

TEASPOON CAYENNE PEPPER
ground, or more

TEASPOON TURMERIC
ground

TABLESPOONS TOMATOES
ripe, (finely chopped, skinned), fresh or canned

OUNCES CHICKPEAS (GARBANZO BEANS)
canned, or, 4 1/2 c homecooked chickpeas

TEASPOONS CUMIN SEED
roasted

TABLESPOON AMCHOOR (DRIED GREEN MANGO POWDER)
(optional), or, 1 sm lime (juice & pulp only) *

TEASPOONS RED PEPPER FLAKE
kashmiri

TEASPOON GARAM MASALA *

TEASPOON SALT
(or to taste)

TABLESPOON LEMON JUICE
(or more)

EACH GREEN CHILI PEPPER
green, fresh, hot, minced *

TEASPOONS GINGER
fresh, very finely grated

Directions

Amchoor (powdered green mango) lends a haunting sourness.

If you can’t find this ingredient, substitute the juice and pulp of a small lime (the dish is also delicious without either).

You may use Hungarian paprika as a substitute for Kashmiri red pepper; either will give color but no heat.

These spicy chickpeas can be made up to two days ahead of time.

In fact, their flavor improves if they are left, refrigerated, for at least 24 hours.

DIRECTIONS: Heat the oil in a wide pot over a medium flame.

When hot, put in the minced onions and garlic.

Stir and fry until the mixture is a rich medium brown shade.

Turn heat to medium low and add the coriander, cumin, (NOT the roasted cumin), cayenne, and turmeric.

Stir for a few seconds.

Now put in the finely chopped tomatoes. Stir for a few seconds.

Now put in the finely chopped tomatoes. Stir and fry until the tomatoes are well amalgamated with the spice mixture and brown lightly.

Add the drained chickpeas and 1 cup water.

Stir. Add the ground roasted cumin, amchoor, red pepper, garam masala, salt, and lemon juice.

Stir again.

Cover, turn heat to low, and simmer for 10 minutes.

Remove cover and add the minced green chili and grated ginger.

Stir and cook, uncovered, for another 30 seconds.

* not incl. in nutrient facts

Comments

anonymous

This recipe blows the pants off all of the chana masala I've had in restaurants, especially if you cook your own chickpeas instead of using canned chickpeas