75min 2 ppl
Chana Dopiaza
55 minutes
2 people
Medium
55 min · 11 steps
Medium: 31–60 min or 7–12 steps
320 kcalper person
Protein 14g
Carbs 46g
Fats 12g
About this dish
Chickpeas slow-cooked in the double-onion treatment — yielding a deeply satisfying, entirely plant-based dish where the second addition of fried onion wedges transforms the sauce into something wonderfully complex and sweet.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Onionslarge (1 finely diced, 0.5 cut into 2cm wedges)1.5
- Garlic Clovesminced2.5
- Fresh Gingerfinely grated10 g
- Green Chilliesfinely sliced1
- Fresh Corianderroughly choppedsmall handful
Tins & Jars
- Tinned Chickpeasdrained and rinsed400 g
- Chopped Tomatoestinned200 g
- Tomato Purée0.5 tbsp
- Vegetable Stock50 ml
Spices & Seasonings
- Cumin Seeds0.5 tsp
- Green Cardamom Podslightly crushed1.5
- Ground Coriander1 tsp
- Ground Cumin0.75 tsp
- Kashmiri Chilli Powder0.5 tsp
- Ground Turmeric0.25 tsp
- Amchurdried mango powder0.5 tsp
- Garam Masala0.25 tsp
- Saltto taste
Oils & Condiments
- Vegetable Oil2 tbsp
Utensils
- Large heavy pan with lid
- Frying pan
- Chef's knife
- Cutting board
- Microplane or fine grater
- Wooden spoon
- Colander
- Measuring spoons
Method
1
Drain and rinse the chickpeas. Finely dice 1 onion; cut the half onion into 2 cm wedges and separate the layers. Mince the garlic, grate the ginger, and finely slice the green chilli. Roughly chop the fresh coriander.
Approx. 15 minutes
2
Heat 1.5 tbsp oil in a large heavy pan over medium heat. Add the cumin seeds and crushed cardamom pods and sizzle for 30 seconds until fragrant.
Approx. 1 minutes
3
Add the finely diced onion. Cook for 15 minutes, stirring frequently, until deep golden brown.
Approx. 15 minutes
4
Add the garlic, ginger, and green chilli. Cook for 2 minutes, stirring, until fragrant.
Approx. 2 minutes
5
Add the tomato purée, ground coriander, ground cumin, Kashmiri chilli powder, turmeric, and amchur. Cook for 2 minutes, stirring constantly, to toast the spices.
Approx. 2 minutes
6
Add the tinned tomatoes and vegetable stock. Stir well to combine.
Approx. 1 minutes
7
Add the chickpeas. Bring to a simmer, cover, and cook for 15 minutes.
Approx. 15 minutes
8
Meanwhile, heat the remaining 0.5 tbsp oil in a frying pan over high heat. Add the onion wedges and cook for 5 minutes until golden and charred at the edges. Set aside.
Approx. 5 minutes
9
Stir the fried onion wedges into the chickpeas. Cook uncovered for 8 minutes until the sauce is thick and glossy.
Approx. 8 minutes
10
Stir in the garam masala and season with salt to taste.
Approx. 1 minutes
11
Serve scattered with fresh coriander.
Approx. 1 minutes
