Vegan 🌱 Suitable 6+ months

This is one of our most frequently eaten meals and it is so healthy, simple, and quick to make. It’s a little bit of a shortcut version of a traditional channa masala but it is so flavourful. It is perfect for batch cooking as it freezes perfectly and makes 4 large adult & 2 baby/toddler portions.

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Channa Masala

Prep Time 10

Cook Time 35

Total Time 45

Servings 5

Suitable For 6m+

Ingredients

2 tbsp coconut oil
1 large onion (diced)
4 cloves garlic (minced)
1 knob fresh ginger (grated, around 2 tbsp)
2 x 400g can of chickpeas (drained and rinsed)
1 x 800g can of diced tomatoes

Spices

2 tsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp ground turmeric

Once baby portions are out (optional/to taste)

1 tsp chilli flakes
1 tsp chilli powder
2 tsp raw sugar (or other)
salt and pepper (omit for under 12 months)

Instructions

Add the oil to a pot over medium to high heat. Once the pan is hot add the onion and cook for 3-5 minutes until soft.
Add the garlic and ginger to the onion and cook for a further minute.
Then add the spices - if it’s too dry at this stage and one tablespoon more of oil. Cook the spices for 30-60 seconds until fragrant.
Add the chickpeas and tomatoes and stir to combine (if you want a smoother curry gravy, add the tomatoes and blend with an immersion stick blender before adding the chickpeas).
Bring to a boil and then cover the pot with a lid and reduce heat to low/medium and simmer for a further 20-25 minutes until thick.
Once the baby/toddler portions are removed you can add the optional extras if you like (chilli, salt, pepper, and sugar) and serve with a squeeze of extra lemon juice and coriander.