You want to save this post and try this recipe - believe me. 

 

First time I ate Indian food in my life was in Cyprus, a trip Kristof surprised me with for my 24th birthday (my God, it was 7 f###itn year ago, life is happening so fast) It was our first time abroad together. 

 

“I trust you” I told him when the menu arrived at our table, as I know I’m sitting not only with a beautiful man who is a chef himself, but also with an #expert of Indian cuisine. 

 

Dish by dish they came to the table, all the beautiful and delicious classics dishes, that happened to be vegan.

 

One of them was the chana masala, the famous curry made of chickpeas in spicy tomato masala gravy. 

 

I had so much joy at this dinner, that was my first experience of Indian food and the starting point of a new chapter as a food lovers. 

 

Here is our interpretation for this wonderful dish. Save, try, eat and enjoy. 

 

Ingredients (as per 2) 150 grams chickpeas, 2 tomatoes, 1 big white onion, 4 cloves of garlic, fresh ginger, coriander, olive oil, salt, paprika, cumin, turmeric, nutmeg, cinnamon, clove. 

 

First step is soaking the chickpeas overnight, cooking your own chickpeas it’s simply cheaper, tastier and also more eco-friendly. After soaking we pressure cooking them until tender.

 

We peel and roast on a pan the garlic, onion and ginger with tablespoon of oil and salt, when it gets a bit golden color we add the spices, we choppe and add the tomatoes, mixing and letting it boil. 

 

After boiling we reduce the heat and let it cook till it get thicker, we add the cooked chickpeas, mixing, coving with a lid and giving it another 10 minutes to cook on low heats. 

 

Optional to add a spoon of coconut cream or to keep it simple and good, serve it with just some fresh coriander on top.

 

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