Chana Masala (Vegan)

Ingredients

• 655 gcanned chickpeas, drained and rinsed
• 2medium onions
• 4cloves garlic
• 2 tbspfresh ginger, grated
• ½can (796 ml) diced tomatoes
• 1¼ tbspcurry powder
• 1½ tspground cumin
• ¾ tspsmoked paprika
• ¼ tspground turmeric
• 3 tsplemon juice
• 1¼ tbspcanola or avocado oil
• ¾ tspsalt
• 240 gdry long-grain white or basmati rice
• 8 gfresh cilantro
• 150 gshelled edamame (frozen)

Method

1. Rinse the rice and cook it in 480 ml (2 cups) of water: bring to a boil over high heat, cover, simmer on low for 15 minutes and rest 5 minutes.

   20 min timer

2. Finely dice the onions, mince the garlic and grate the ginger.

3. Heat the oil in a large deep skillet over medium heat. Add the onions and cook, stirring often, until deep golden, about 10 minutes; this is where the flavour comes from.

   10 min timer

4. Add the garlic, ginger, curry powder, cumin, smoked paprika and turmeric and stir for 1 minute.

   1 min timer

5. Add the diced tomatoes, chickpeas, edamame and 200 ml (3/4 cup) of water. Simmer over medium-low heat for 12 minutes, stirring now and then, until thick.

   12 min timer

6. Finish with the lemon juice and salt, and serve over the rice with cilantro.

Storing and reheating

Keeps 5 days or 3 months frozen.