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However I am trying to incorporate many more plant based meals into our diet and cut back on animal products. Thalea pomaže drugima da postignu maksimum opuštanja.

I used jalapeno and banana pepper, and finished with a bit of coconut milk to add some extra creaminess. Thank you so much for for this easy, well written recipe. Thank you for inspiring us with so much wonderful food all the time! At the moment strawberries are so sweet and juicy they make perfect dessert bars.



Why do we travel? Despite its challenges, traveling does one big thing for me: It inspires. Pretty much every meal we sit down to is an opportunity to learn about a new culture. This recipe was inspired by a meal we stumbled upon in Oslo, Norway. Despite it being quite cold and windy and the shops being closed because it was a Sunday manage expectations, Dana, manage expectations… , we found this amazing Indian restaurant where I enjoyed. Chana masala is traditionally based with green chilies, onion, garlic, fresh cilantro, a blend of spices, chickpeas, and tomatoes. It can be prepared a number of different ways, but I chose the simple route: 1 pot and about 30 minutes required. It starts with onion and cumin. Next comes a paste of green chilis, ginger, garlic, and fresh cilantro. The bulk of the flavor comes from coriander, chili powder, and ground turmeric. Chickpeas add plenty of fiber, texture, and protein, and puréed tomatoes add body and richness. The magical step that takes this dish from love it to GIVE ME ALL OF THAT RIGHT NOW is the garam masala I include a simple DIY blend below , and fresh lemon juice. Enjoy this dish on its own, over rice, , or — my personal favorite — over roasted sweet potatoes and broccoli easy recipe below. If you try this dish, let us know what you think! Leave a comment, rate it, and take a picture and tag it on Instagram so we can see all your beautiful creations. Stir to mix, then let cool slightly before serving. Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice see my favorite method , or. Lastly, my favorite is over roasted sweet potatoes and broccoli see notes for instructions. Add to a bare or foil-lined baking sheet and top with 1 Tbsp grape seed oil and a pinch of sea salt and black pepper. Toss to combine, making sure sweet potatoes are evenly coated with oil. Broccoli may cook faster than the sweet potatoes. I was surprised this recipe was inspired from Oslo, Norway. It usually involves deep frying the cauliflower. It would be great if you can find a healthy and simple way to recreate the recipe! What a surprise to find this recipe today! A friend emailed it to me with no note of where it came from. I made it for dinner last night. I used jalapeno and banana pepper, and finished with a bit of coconut milk to add some extra creaminess. He also likes diced fresh onion on top. It turned out great! Thank You for the continued inspiration! Hi Dana, First off, your blog is excellent! I love the low mess and easy ingredients approach. The pictures are beautiful too! Great to know that you are making Indian recipes and doing it right — I mean spicy here : I urge you to try another spice blend called Punjabi chhole masala this is how it looks — which is what I usually use in the chana masala. I use this spice blend in tomato based pasta sauces as well for the kick. Do give it a shot! I am such a huge fan of chana masala and really anything Indian, and anything with chickpeas so this recipe is calling my name. Thanks so much for yet another amazing recipe! I am constantly inspired by your recipe wisdom. I used poblano peppers and added a habanero for heat. Thanks, I emailed my friends with the link. Oh my god, this looks SO good! I was surprised and very happy to read you had visited Oslo, my hometown! And if you ever come back to Oslo, there are actually a lot of stores open on Sundays, but they have to be less than 100 square meters to be allowed to, so look out for the small shops. In Oslo there is always a shop open, be it christmas day, easter or newyear, you just have to know where to find them. Thank you for inspiring us with so much wonderful food all the time! Your food pictures are the most delicious-looking on both my facbook feed and instagram. Interesting how this recipe derived from a trip to Norway because chana masala is traditionally Indian! The spices of the turmeric, curry powder along with the beautifully blended chickpeas and vegetables would just make this chana masala so perfect! Made a batch and ate it straight away, the flavour was just as good as if this had been left until the next day. However I am trying to incorporate many more plant based meals into our diet and cut back on animal products. Thank you Dana, for your beautiful and easy recipes! Your blog is both inspiring and helpful! The closest Indian restaurant is about 45 minutes away from my house but I am so happy that my new favorite Indian restaurant will now only be 5 steps away my own kitchen! This recipe was amazing and will be on major repeat : Thank you for taking the scariness out of dishes that normally intimidate me! This dish was fantastic!! I ate it with sweet potatoes and felt like it was over wayyyy to soon. Will be making again VERY soon. Thank you so much for this super easy and delicious recipe! My first Chana masala attempt and our bowls are licked clean. Oh and we did the roasted sweet potato and broccoli too — best idea ever. Just want to say that I love your blog and your personality. Your recipes are wonderful. I am a celiac — it is not always easy to cook without gluten, but your enthusiasm makes me feel great and all I want to do is cook. Hope Croatia was ok in the end?! Love from Canada from a Croatian gal, Mihela I made this and loved it! But this one stood out as Indian food is so often intimidating and hard to recreate. Chana Masala is my favorite dish when I go out for Indian food, so thank you for helping me make it at home. I will only say good things about it and your blog. I like your receipe and would like to mention about the two ingredients in the receipe that you have mention. So if anyone who gets misunderstanding between with two herbs please do have a look at on the Internet or your local grocery store before buying two different ingredients for your desired receipe. I sincerely apologise if I have hurt author or reader feelings. Enjoy cooking I just made this tonight for dinner and it was excellent! So glad I can make this at home instead of having to go to a restaurant! I love chana masala, and I have tried at least 4 or 5 different recipes, but they never ending up tasting as good as my favorite go-to Indian take out dish. Well, this recipe rocks!! I made it last night and my non vegan husband LOVED it, this dish has soo much flavor. The only thing was I used 2 Serrano peppers and it was very spicy, I added more coconut sugar to offset the spicy but it only brought the spicyness down a little and I didnt want to add too much sugar. I have a lot left over today so I will add a little more tomato sauce hoping that will help. Should I add the tomato sauce and put it on a low boil for 5 min? Anyway thanks for this amazing recipe! Chana Masala is one of my favorite things. I made your recipe tonight and it was DYNAMITE. I was out of chili powder so I subbed cayenne so it was spicy AF , but it was damn good. I made this and it was incredible. The instructions were very clear and the suggested rice cooking method is now the only way I make rice. I do not usually leave comments on websites for recipes. But I have to say: this recipe is DELICIOUS! Since I discovered your recipe two months ago, I made it at least 8 times! I never get bored! And thanks for the method of rice cooking, now I always cook it like that. Oh, and a little tip for everyone: before adding the coconut sugar at the end, at the lemon juice first, because maybe you will not even need to add coconut sugar since the lemon juice adds a little bit of sweetness! Thank you for the recipe! I also left out the masala seasoning at the end. I served it over sweet potatoes and broccoli like you recommended. I will definitely be making this a lot in the future. I just received an email notification that someone called Keith had replied to my comment asking that recipes were given clearer credit this one especially because it is pretty much identical to the original recipe posted in The Guardian. I came to see the response from my Keith and both of our comments have been deleted! Constructive criticism should be taken on board at the very least and responded to if appropriate. I really like spicy so I used 3 Serrano peppers and 2 TSP of maple sugar and it was just spicy enough to not cancel out the other flavors. I also made the garam masala from the recipe given and it was also great! I had to use all green cardamom pods though since neither market in town had black. Seriously would encourage the writer to edit this recipe. We scaled this dish up and made it for dinner on our commune, Twin Oaks Community, where we cook meals for about 100 people every day. It was a huge hit with vegans and non-vegans alike! Easy to make, super flavorful. We especially loved how the fresh ground Garam masala mix turned out. Thanks for all the great recipes on this site! I made this last night for the first time, and after many trials and errors with other recipes, this is the holy grail of chana masala! By far this is the best recipe for chana masala….. My search is over. Sauteeing the onions, etc. I served it with basmati rice, cucumber raita, chopped cilantro and paratha and roti. Everyone raved; thank you! This dish somehow made it intact on its roundabout globetrotter journey from the subcontinent to Scandinavia to the Left Coast of America to the East Coast of the US my kitchen in Brooklyn. Second protip: fresh ground spices e. I follow the recipe just as it is, and sometimes add an extra can of a different type of beans, for the extra protein. I do add a bit of sugar near the end, and I serve it over rice with the 60% coconut cream. I get it in the Asian market as my grocery only sells the inferior watered down kind. I made this last night as a side to accompany some roasted salmon. Yes, chickpeas made delicious. My husband and daughter the plant hater gobbled it up. It was just the three of us so I halved the recipe and used one jalapeno pepper. Perfect amount of spice. I made this last night as a side to accompany some roasted salmon. Yes, chickpeas made delicious. My husband and daughter the plant hater gobbled it up. I started trying to figure out what to make for dinner yesterday and ran across this recipe and decided to try it, in spite of the face that I had no Cilantro and no fresh Ginger and no fresh Chile Peppers. I sauteed the onions, garlic and jalapenos from a jar in some olive oil and then added the seasonings that were called for in the recipe. I also used fire roasted canned tomatoes. I let it cook for a while and then adjusted the seasonings added more of just about everything, because I love spice. Right before I finished cooking the stew, I took a potato masher and mashed a few of the beans for thickening. I was really pleased with the result and appreciate having this recipe to start with. I LOVE chana masala and have had some tasty versions at restaurants but have never been able to make it successfully at home until now. I used way too many peppers so it was a little spicy for two of the members of my family but we still ate it because it was so good! And it was my fault for underestimating my peppers. And like all curries, it tastes even better the next day. I have been trying to find a Chana masala recipe that mimics our fav Indian restaurant in Ontario and bam, this one hit the nail on the head!!! I left out the peppers for our toddler and it was still absolutely delicious! You are super talented; keep up the great work!!! Its one of my favorite dishes that I make, and my boyfriend loves it. It can be made as spicy as you want it, served over rice, or with potatoes or naan. Just made this tonight, So good! I forgot to buy ground coriander but it still worked out well. I never use fresh coriander since it tastes like soap to me. Once I get the heat level right I think this will be a staple for me : I live alone so freezable recipes get bonus points from me too : Thanks for the recipe! My boyfriend and I made this for dinner last night and OMG it was amazing! We used 3 serranos but the spice can vary a ton and it was perfectly spiced for us we like spicy. It took under 30 min and was so hearty, spicy, and delicious. We are big eaters vegan athletes, woo! This was a great tomato-y spin on chana masala. Made some naan on the side which was a perfect match. I also loved the quantity of spices in this, as I need more in my life :D Will definitely be making again! I really love that this recipe is so easily made and generally I have all the items in my fridge and panty anyway! It is really packed with flavor and I adore the spiciness of the dish. Does this mean a chili spice mix powder or a single chili dried and turned into a powder? Just for future clarification. I look forward to making this tonight. I love this recipe. I make it in batches and freeze! I was wondering if there was a way I could throw this together and make it in the crock pot? Do you have any suggestions? Saute vegetables with spices, then add with crushed tomatoes and canned garbanzos to slow cooker. Cook on lowest setting for 8 hours work day. Add cilantro and citrus at the end before serving. Has anyone tried this? Thank you so very much for your many wonderful recipes. I went in search of a solution for my problem when My husband wants to divorce me. Everyone in my house loves it and guests ask for it when they come for dinner. It has become quiet a staple. When I make it, I generally substitute the canned tomatoes with chopped fresh tomatoes to emphasize the flavor of the herbs, but it is also great the way it is suggested here. Thank you for sharing this wonderful recipe! Once veggies are almost cooked down, add the tomatoes and cook mixture on high while stirring for about 5 minutes. I use a whole bunch when I triple the recipe Return mixture to pot, add all the seasoning and spice not the lemon. When fragrant, I add the chickpeas and simmer for 45 minutes — stirring every 10 minutes or so. I keep a jar of homemade veggie stock nearby to add when stirring in case the Chana reduces too much. When at the consistency I like a thick sauce , I remove from heat and stir in some lime. I cook basmati rice in vegetable stock and sometimes I stir in some frozen peas or chopped green onion to the cooked rice for some added color. I oven roast a side of garlicky broccoli or broccolini. I serve in wide bowls: one side with rice, the other side with broccoli, then I ladle the Chana in the middle and place a lime or lemon wedge in bowl.. Crowd pleaser every time!! I made it for lunch to go with some rice and it was Delicious! I used chickpeas soaked overnight and fresh tomatoes instead of the canned ones and also added onion seeds to the oil at the beginning with the jeera and finely chopped onions. I also skipped on the garam masala as it already got a bit spicy for my 3 yr old. Great quick yummilicious recipe. Thank you from the bottom of my heart. But this will obviously make quite a difference in the spiciness so I wanted to be absolutely sure. I tend to use curry powder when making chana masala as ground coriander is somewhat hard to find. This recipe is absolutely stellar. I only had 1 tsp of ground cumin left in the cupboard, so substituted cumin seed for the remainder and was relieved it worked out. I also used 2 tsp blackstrap molasses in place of the coconut sugar for a little boost of iron, and it added depth and the perfect sweetness. Five stars all around! I found this one deep in the archives, and made it for the first time tonight. It worked out super well — I only had to use a little more water to ensure they cooked properly. Highly recommend it as a substitute! This was delicious, Dana! My boyfriend and I really enjoyed this! I ate it with the sweet potatoes and broccoli and he had it with rice. Thanks for a great, easy dinner and lunch today! I do so love what you learn about a culture through their cuisine. Chana masala is one of my favorite Indian dishes and, fortunately, one of the quickest to prepare. I love, as in all of your recipes, the ease of preparation. In those moments, I bring in this recipe. I have adapted this recipe somewhat to suit my kitchen resources. I have a penchant for not following recipes to a T the first time I try them. I like personal experimentation in cooking. Thank you for sharing! Thanks for sharing this. I am a not at all a vegan person. At the moment in strawberries are everywhere. They are cheap and plentiful and perfect for treats and desserts. Making these Easy Gluten Free Fresh Strawberry Crumb Bars was a no-brainer! At the moment strawberries are so sweet and juicy they make perfect dessert bars. Utilising the seasons best fresh strawberries for a fresh summary treat. In a medium sized mixing bowl add in the oats, coconut flour, almond flour and the mixed chopped nuts and mix them until they are well combined. Pour in the honey and stir until everything is coated with the honey. With the remaining mixture pour it into your lined pan and flatten it down until it fully covers the base of your pan. Press it down with the back of a spoon so it is nice and compacted. Pop it in your hot oven for 15 minutes. While the base is in the oven, chop up the strawberries and place them in a medium sized pan along with the honey, vanilla extract and water. Gently warm on a medium heat until the strawberries start to break down. This will take about 8-10 minutes. Mix the 2 tablespoons of cornflour corn starch with another 2 tablespoons of water and pour this into the pan with the strawberries. Within a minute or two the mixture should start to thicken. Take it off the heat and pour it over the base that you have placed to one side. Take the mixture you have placed to one side and crumble it all over the top of your strawberry mix and place it back in the oven for a further 15 minutes. You are wanting the crumble topping to be starting to turn a lovely golden colour. Once baked, take it out of the oven and allow it to fully cool down to room temperature before you cut this traybake up. I recommend placing it in the fridge for a few hours before cutting if you can. Keep this traybake covered in the fridge and it will last for 5 days. Just made this and it was really delicious, thanks for posting this. I ended up adding some ground cardamom and curry powder after I tasted it at the end and think they were both good additions. The flavor from the chilis was a little strong and the extra spices helped diversify the taste of the dish a bit. This was quick easy and very, very yummy! I loved the lemon juice and garam masala addition at the end, i doubled the lemon juice — just because i like the bright flavor not because it needed. This is definitely replacing my other recipe. I absolutely love Chana Masala so i decided to try and make my own. When i was done the recipe tasted too much like tomato. Not sure why this happened. I even specifically went and bought Garam Masala seasoning for this recipe. Do you think not putting green chilies threw off the recipe? This recipe is so easy and delicious!!! I doubled this recipe and made a huge pot, my husband loved it so much he asked me to make it again this week!! I recently pre-mixed the spices to take camping and made it over the campfire — it came out great! I just add some of that awesome spice mix when cooking the onions…saves so much time having it premixed. I also add a can coconut milk at the end and skip the sugar. I love it over spinach and potatoes. I made this tonight. Minimized oil to a tiny splash at the end sauteed onions, etc. Had no cilantro so used parsley and passed on the peppers. Added fresh spinach towards the end. The chili powder had plenty of heat. Used maple syrup instead of coconut sugar. Thank you so much for for this easy, well written recipe. Good measurements on spices. I also added cinnamon to the Garam Masala mix and the pot, not too much because when it cooks it becomes very fragrant and can easily take over a dish. I love Indian food. I cookit at home and even non-indian dishes I add flavor by introducing various Indian spices. That said, I Love Chana Masala and always brought it as an RTM. This recipe is delicious although different than others I have seen, but then again, every grandmother each have their secrets. Very easy to make and quick. I altered the heat factor by adding additional green chilies Serranos and did not use sugar I also used Canola oil instread of grapeseed. So today and maybe tomorrow, I am a strick Vegetarian. Although I used a mortar to grind the garlic, peppers, ginger and cylantro, next time for convenience I will use my small Ninja. Great dish to have once a week and wife is complaining that I should not have made it. She is now addicted. This recipe is amazing! Very easy and authentic tasting. My chick pea cans were 19 oz so I used about a can and a half. I used 2 Thai Green Chilies and the heat was low-medium.. Used a can of unsalted diced tomatoes in Puree. I split it into 4 generous servings. I put it over cauliflower rice and served it naan bread and it was amazing! I will be making this again and again. Next time I will probably leave out the green chiles because it was too hot for my son and me. My husband loved it this hot however. I agree with a previous reviewer who said it takes much longer to prepare than 30 minutes. Well worth it, just be sure to plan accordingly. I will definitely be making this again.

I made this tonight. Thank you so much for this between easy and delicious recipe. Masaža datira daleko u prošlost. Broccoli may cook faster than the sweet potatoes. I also loved the quantity of spices in this, as Intimna masa?a split need more in my life :D Will definitely be making again. We especially loved how the autobus ground Garam masala mix turned out. I was wondering if there was a way I could throw this together and make it in the crock pot. Second protip: fresh ground spices e. I am such a huge fan of chana masala and really anything Indian, and anything with elements so this recipe is calling my name. Chana masala can be enjoyed as a stew on its own, or it can be delicious with white or brown rice see my favorite methodor.