Masala Chickpea Bowl with Chana masala Spice Chickpea Dressing.
Easy Masala Chickpea Bowl with Green beans, brown rice & Chana masala spice cream sauce. How to make Chickpeas spiced w/ Indian spices. Free of dairy, egg, corn, soy, gluten, nut, yeast,
Prep Time20mins
Cook Time30mins
Total Time50mins
Course: Bowl
Cuisine: fusion
Servings: 3
Calories: 300kcal
Author: Vegan Richa
Ingredients
For the spiced chickpeas:
30ozcanned chickpeas or 3 cups cookeddivided
1/2tspoiloptional
1/2tspsaltless if the chickpeas were salted
1/2tspor less cayenne
1/2tspcumin powder
1/2tspgarlic
1/2tspChana Masala spice blendor use garam masala + 1/8 tsp kala namak (Indian black salt)
Drain and wash the chickpeas. Remove 1/2 cup chickpeas and keep aside.
Combine the remaining chickpeas, oil and spices and water in a skillet over medium heat. Cover and cook for 4 to 5 minutes. Add a dash of lemon juice. If you have amchoor (dry mango powder) add 1/4 to 1/2 tsp amchoor. Cover and let sit for a few minutes before transferring to serving bowl..
In the same or different skillet, combine the green beans, salt, garlic, garam masala, ketchup and water. Mix. Cover and cook over medium heat for 6 to 8 minutes or until tender to preference.
Blend the 1/2 cup of chickpeas with the rest of the ingredients under chickpea cream sauce until well blended. Taste and adjust salt, spice, sweet. Add more salt or spice blend if needed and adjust the non dairy milk to get preferred dressing consistency. The sauce should be slightly sweet, slightly sour, with an undertone of chana masala spice blend.
Layer the bowl with the spicy chickpeas, green beans, greens of choice, roasted or raw veggies of choice, brown rice and a generous drizzle of the chickpea cream sauce. serve warm or cold. Sprinkle salt, pepper and lemon juice if needed.
Notes
To sub chana masala spice blend, you can use 1 tsp garam masala + 1/8 tsp indian black salt (kala namak) + 1/2 tsp dry mango powder(amchoor).Nutritional values based on one serving