We’ve been on an Indian food kick recently with our decision to eat as much vegan as possible. Indian food is really easy to make vegan because only a few recipes use cream or butter. The substitutions are simple. You can use oil and coconut cream/milk if needed. My husband’s favorite healthy dish I make is the sautéed spicy greens.
While it goes well on the side of most mains, we’ve found it goes great with Indian dishes based with chickpeas, lentils, or beans. Chana masala, or curried chickpeas, mixes so well with the sautéed greens. Since discovering this, we’ve easily consumed a whole bag of dried chickpeas in the last month on this dish alone.
Cooking Indian Style Chickpeas
Chickpeas are great, and dried are even better because they’re much cheaper. This dish I used a mix of regular chickpeas and the black chickpeas. These are not sold in cans to my knowledge so you’d have to get them at an Indian or Asian market. They’re similar, but smaller and a bit firmer in texture.
Chana masala is very similar to most other Indian dishes, meaning the base ingredients are onion, tomato, garam masala, cumin, coriander, ginger, garlic, and turmeric. Most of the dishes I’ve made use these standard ingredients along with a few additional ingredients. In this case, chickpeas, cinnamon, bay leaves, and mustard seeds are the additional ingredients.
Why You’ll Love This Dish
Indian chickpeas (chana masala) are vegan friendly and high protein. The side of sautéed greens packs a serving or two of green vegetables. Not only is it high in protein, but fiber, and iron as well. It’s also quite easy to throw together. Measure out the spices prior to starting and put into a small bowl. Cut up your tomato and onion and you’ll be ready to roll. This whole dish takes me about 30 minutes to make, which is also about the time it takes to make rice.
A delicious North Indian chickpea dish served with sautéed greens and rice.
- 2 tbsp olive oil
- 2 cans of chickpeas
- 1 large onion, sliced
- 2 medium tomatoes, chopped
- 1 tbsp minced garlic
- 1 tsp ginger paste
- 2 tsp garam masala
- 3/4 tsp turmeric
- 1 tsp coriander cumin powder
- 1/4 tsp cinnamon
- 2 tsp cumin seeds
- 1 tsp mustard seeds
- 2 bay leaves
- 1 1/2 tbsp tomato paste
- 1/4 cup water
- Cut vegetables and measure out your spices and set aside (not seeds)
- Heat olive oil in a pan
- Add cumin seeds, mustard seeds, and bay leaves and allow to simmer in the oil (about 1 minute)
- Add the onion and cook until slightly translucent (about 5 minutes)
- Add ginger and garlic and cook until fragrant (about 30 seconds)
- Pour tomatoes, tomato paste, spices, and water in and mix well
- Mix in chickpeas and cook for 15 minutes on medium-low heat
To assemble bowl first add rice, 1/4 of the chickpeas, and the sautéed greens (click for recipe) Optional – top with cilantro Calculated nutrition with 1/2 cup of rice
|Amount Per Serving|
|% Daily Value*|
|Total Fat 16.8 g||25.8%|
|Total Carbohydrate 73.3 g||24.4%|
|Dietary Fiber 10.2 g||40.8%|
|Sugars 11 g|
|Protein 15 g|
|Vitamin A||Vitamin C|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cass Clay Cooking
Let me know what you think of this in the comments below.