I was looking around for some indian chickpea recipes and one that kept coming up was chala masala, and I immediately remembered that I have made this before a very long time ago. In case you do not know, chala masala is actually just curried chickpeas, so you obviously do not need a lot of fancy ingredients. The most challenging thing with this dish is getting your hands on all the different spices, but you can omit one or two without too much difficulty. If you cut out more you will end up with a really bland dish. The key to this, and any other indian dish for that matter, is to taste whilst adding the spices and seasonings, and add more until you are satisfied. I was actually planning on using a box canned tomatoes instead of soy milk, tomato puree and cornstarch, but since we were out of it I had to do a little bit of improvisation. I have made this dish with canned tomatoes before though, so if you want you can substitute it with the soy milk, tomato puree and cornstarch.
- 4 cups chickpeas/garbanzo beans (not dry)
- 3 tbsp tomato puree
- 1 cup vegan vegetable stock
- 4 dl unsweetened soy milk (or other plant-based milk)
- 1 large onion
- 1 red chili pepper
- 2 garlic cloves