Chana Masala - Curried Chickpeas
Spicy, Creamy and Fragrant Chickpeas Cooked in Spices and Coconut Milk!
Equipment
- Sharp knife
- Chopping board
- Wide Lidded Frying Pan
- Silicone spatula
- Garlic Presse
Ingredients
- 400 g chickpeas
- 2 tbsp coconut oil
- 2 tomatoes
- 1 brown onion
- 4 garlic cloves
- 2 tbsp ginger minced
- 125 ml coconut milk
- 1 tsp coconut flour
- 1½ tbsp garam masala
- 1 tsp curry powder
- 1 tsp chilli powder
- ½ tsp paprika
- ¼ tsp ground coriander
- ¼ tsp cumin
- ¼ cup chopped coriander
- 1 cup spinach optional
Instructions
- Dice the onions and tomatoes and set aside in bowls.
- Heat the coconut oil in the pan and add the diced onion and sauté for 2-3 minutes. Then add the minced garlic and ginger and sauté for 2 more minutes or until fragrant.
- Add the tomatoes add some salt and pepper stir and allow the tomatoes to release juice.
- Add the ground spices and stir before adding the chickpeas. Mix to combine the ingredients.
- Once combined add the coconut milk and flour, stir and cover.
- Once the curry is boiling turn down to low to simmer for about 15-20 mins. Stir every 5 mins to ensure its not sticking and add water if necessary.
- During the last 5 minutes add the washed spinach if using and the coriander stir and recover. Once 5 minutes is up the curry is ready!