A quick and easy weeknight meal…with a sweet mango twist!
Well let me tell you I ate Chickpea Masala for a fair few nights running with an interim break before hitting it up once again. There was nothing inherently wrong with the first two batch’s but they just didn’t blow me away.
I was also less than happy with the slightly watery tomato based sauce. It’s of those things that get’s my goat, a random mild niggling irritant if you will. I like a thick sauce, cream or no cream (of course of the non dairy variety)…
And then I had an ingenious idea. Maybe not quite genius but it sure felt like it when I dug in to round three. A thicker richer sweeter sauce, still with all the flavour and spicy, but a little more luscious. And for once coconut cream/milk wasn’t to thank for the change in consistency.
Ripe mango puree was the star additional ingredient! I managed to pick up a mighty fine juicy one (the leftovers of which I nibbled on as I cooked, it’s one of those fruits that I just find totally irresistible when they’re at their peak!) and with a craving for mango chutney I figured straight up mango puree would make for a mighty addition to the masala.
The sauce became glossy, lipsmackingly good and 100% more alluring. It clung to the chickpeas and onion within with great vigour as opposed to merely providing something for them to bathe in!
It was possibly even more delicious the next day. I dug in to the leftovers piled inside of a baked sweet potato. A little plain coconut yoghurt or sour cream is a delightful addition for an added bit of indulgence.
It’s a new favourite week night meal for sure and one I’ll turn to as often as I lunge for the tofu! I just need a mini break having eaten it for breakfast, lunch and dinner over the last couple of weeks!
What’s your favourite quick and easy super tasty weeknight meal?
Chickpea Chana Masala with a Twist!
Prep Time: 10 minutes
Cook Time: 20 minutes
Keywords: saute entree soup/stew gluten-free soy-free vegan chickpeas mango
Ingredients (Serves 2)
- 1/2 tablespoon coconut oil
- 1 teaspoons cumin seeds
- 1/2 yellow onion sliced
- 1/2 tsp minced fresh garlic
- 1/2 tsp ground cumin
- 1/2 tsp mustard seeds
- 1/2 tbsp minced peeled fresh ginger
- 1/2 a red chili minced (seeds removed!)
- 3/4 tsp garam masala
- 3/4 tsp ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 – 1/3 teaspoon fine-grain sea salt
- 1/4 cayenne pepper
- 400ml (1.5 cups) passata
- 1/2 tbsp tomato paste
- 1 can (1.5 cups/250g) cooked chickpeas
- 1/2 a small ripe mango pureed
- Short grain brown basmati rice to serve (or cauliflower rice
- Fresh coriander to serve
In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce heat to medium-low and add the cumin and mustard seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
Raise the heat to medium and stir in the onion, garlic, ginger, and chili. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cook for 2 minutes more.
Add the passata and tomato puree. Stir to combine. Bring to the boil, reduce to a simmer and add the chickpeas. Simmer for 15 minutes to thicken.
Stir in mango puree and allow to heat through for 5 minutes more.
Serve as is or on a bed of short grain brown basmati rice sprinkled with fresh coriander.
Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.