1/1
Sweet & Tangy Channa Masala
made with Arvinda's Curry Masala
A true vegetarian Indian delight! Earthy chickpeas simmer in an aromatic tomato and onion curry sauce for a dish that’s both tangy and slightly sweet. Serve it with basmati rice or warm naan for a comforting meal. Leftovers are perfect over a salad with raita yogurt dressing or tucked into a wrap or pita for a quick, satisfying lunch. Quick and wholesome, our Sweet & Tangy Channa Masala is sure to become a regular in your weekly rotation.
- Prep Time
10 min - Cook Time
35 min - Serves
2 to 4
| 3 TBSP. | oil |
| 2 EACH | black peppercorns, cardamom pods, cinnamon bark, cloves and star anise from ARVINDA’S WHOLE SPICES |
| ½ CUP | finely chopped onions |
| ¼ CUP | crushed tomatoes, canned and unsalted |
| 1 TBSP. | ARVINDA’s CURRY MASALA (add more for spicier flavour) |
| 1 TSP. | raw cane sugar |
| ½ TSP. | tamarind paste |
| 2 CUPS | chickpeas, cooked, OR 540ml (19-ounce) can, rinsed and drained |
| ½ CUP | water, add extra if needed |
| 1 TSP. | sea salt, or to taste |
| ½ TSP. | ARVINDA’S GARAM MASALA, to garnish |
| 2 TBSP. | finely chopped cilantro, to garnish |
In a heavy-based pot or pan, heat the oil on medium-high. Add ARVINDA’S WHOLE SPICES and fry for one minute until the spices are fragrant, taking care not to burn them.
Add the onions and cook until caramelized, approximately 10 minutes, stirring continuously.
Reduce the heat to medium, stir in the tomatoes and cook for another minute. Sprinkle in ARVINDA’S CURRY MASALA, sugar and tamarind and cook for a couple of minutes.
Fold in the chickpeas and add the water to create a sauce. Add the salt to taste. Cover and simmer for 10 minutes.
Add a little extra water if necessary, simmer for a couple of minutes and garnish with ARVINDA’S GARAM MASALA and cilantro. Serve with basmati rice and a side salad to make a healthy, well-balanced meal.
