Mild Chickpea Curry or Chana Masala

Chana masala is a North Indian dish popular with vegetarians. India has the highest percentage of vegetarianism in the world ~38% and interestingly accounts for nearly 70% of the world’s production of chickpeas and 66% consumption. The protein content of chickpeas (Cicer arietinum) when combined with rice is an excellent substitute for meat.
Meat provides all nine essential amino acids, but vegetarians need to balance their intake by combining foods. Legumes are low in the essential amino acid methionine, while rice is low in lysine. Rice and legumes are a happy combination found in several cultures around the world known for their longevity.
Chickpeas, also known as Garbazos in the Spanish speaking world, are thought to have originated in South East Turkey, where they are eaten in similar stews, in salads, falafal and of course as hummus. They are a filling food providing a slow-release of energy that is beneficial for diabetics and those who want to lose weight.
There are 2 types of chickpeas, ‘kabuli’ cream coloured and ‘desi’darker colour and both are nutritional powerhouses containing excellent dietary fibre and antioxidants. This recipe uses organic ‘kabuli’ chickpeas that have been soaked overnight and steamed until soft and the organic ginger-garlic paste with coriander from our website.
Our ‘Simply Natural’ curry powder contains a wealth of beneficial spices namely, coriander, red chilli, cumin, sesame, fenugreek, mustard, cloves, cinnamon, cardamon, black pepper, asafoetida, mace, turmeric and nutmeg. In India ‘amchoor’ a dried unripe mango powder would be used for the traditional sour note, but lemon juice is a worthy substitute.
Credits: Ceri, Zenxin master chef
Print recipe here: Mild Chickpea Curry or Chana Masala