Before we dive into this yummy easy vegan chickpea masala stew recipe, I want to tell you about one of the questions I’ve been asked a ton. That question
Three things come to my mind when I think about this question. I will address at length in a future post. One thing I can say to answer this question is this: having some go-to recipes that are quick and easy to put together makes all the difference. By sharing this recipe and the two others I have shared so far, I hope you can add it to your list of
Recipes to check out:
I kid you not tho, this recipe is so good. Thick, creamy, and just all round delicious! When I did the 7-day vegan challenge, this was the first non-meat recipe I cooked. Keep in mind, this challenge was what led me to transition to a plant-based diet. So, clearly, we have a history. haha. I make this in large batches and store in the freezer for later. I absolutely love to make this, and I probably make it at least once a month.
What I love about this chickpea masala stew recipe is how rich it is in herbs and spices, and how versatile the recipe can be. You can make it oil free if you want. You can also eliminate any ingredient that you’re not a big fan of. However, I think all the spices combine to make this so rich and great tasting.
I also love all the ways you can enjoy this recipe; you can eat it alone (trust me I do sometimes), you can eat it as a sauce on rice, on your toast and baguette, with quinoa, as a salad dressing and even on spaghetti. Trust me, with foods like these, you don’t have to be very conventional and eat it with rice all the time.
I hope you enjoy making this recipe. The video will be posted on my youtube channel on Tuesday, so be sure to subscribe.
Easy Vegan Chickpea Garama Masala sauce
- 2 tbsp olive or coconut oil
- 1 can 15 oz chickpea (or 2 cups cooked) rinced
- 1 can 15 oz diced tomatoes or about 2 cups
- 1 medium sized onion sliced or diced
- 1-2 tbsp coconut sugar as needed to taste
- 1 large handful spinach
- 1 tbsp garlic minced
- 1 tbsp ginger (ginger powder okay too)
- 1 tsp pepper to taste
- 1 tbsp smoked paprika
- 1 tsp curry
- 1 tsp thyme
- 1 1/2 tbsp Garam Masala powder
- 1/4 cup fresh cilantro
- 1 tsp lemon or lime juce
- 1 tsp salt to taste
- 1 tsp chili powder
- 1. First, mix up all your spices and set aside. 2. In a pan, saute onion and garlic until transparent and slightly brown or for about 3-4 minutes 3. Add tomatoes, stir well and cover to cook for about 6 minutes or until the mixture looks dry. You want to cook down the tomatoes really well to reduce the sour taste. 4. Add chickpea, seasoning blend (from step 1) and 1 1/2 cup of water. Mix in well and cook on medium heat for about 8 minutes. Then let simmer for about 5 minutes, stirring regularly to avoid it burning. A little burn is okay, but not too much.5. Then using an immersion blender or a pestle (or a potato masher), lightly mash about 1/3 of the chickpea. This will help thicken your sauce and give it a more rich consistency. Then stir well to even out. 6. Add 1 tbsp sugar and salt taste. If the sauce still tastes slightly sour, Add more sugar. (I prefer brown sugar as it’s lower in calorie and has just the right amount of mild sweetness).7. Reduce heat, add in spinach let simmer for about 2-3 minutes to wither the spinach lightly. Stir. and turn off stove and open the pot/pan. Serve and ENJOY!