Chana Masala
An explosion of Indian flavors in a vegan dish.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
30 min (COOK TIME: 20 min / PREP TIME: 10 min)
Easy
4 people
Ingredients
-
480
g
Cooked and drained chickpeas
-
400
g
Polpa (Finely Chopped Tomatoes)
-
1
Spoon
Concentrato (Tomato Paste)
-
1
Onion
-
4
Cloves
Garlic
-
1/2
Lemon
-
1/2
Teaspoon
Salt
-
1
Sprig
Fresh coriander
-
1/2
Teaspoon
Cumin
-
1
Teaspoon
Ginger powder
-
1
Teaspoon
Paprika
-
1
Teaspoon
Tumeric
-
1
Teaspoon
Garam Masala
-
1
Pinch
Chili flakes
-
30
g
Seed oil
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Chana Masala: Method
- Chop the onion and garlic cloves.
- In a pan, heat the seed oil, add the chopped onion and after a few minutes the garlic, stir well and add all the spices. Let them toast for a few seconds.
- Add the Concentrato (Tomato Paste) and Polpa (Finely Chopped Tomatoes), cook for a few minutes then add the drained chickpeas.
- Add the salt, 50ml of water and cook with a lid for 15/20 minutes.
- Add the juice of half a lemon and the chopped coriander.
- Serve with pita bread or pilau rice.
