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MASTER MASALA WITH SHOP SPICY!

At Shop Spicy, we believe that nothing beats a delicious authentic Indian Masala, and this is why we’ve come up with our ultimate recipe for a spicy, vegan friendly Masala just for you! This protein rich dish combines the wonderful flavours and textures of chickpeas and soya, creating a meal that is loved by both young and old.


Flavoured amply with Masala and Methi, this chickpea soya masala is a delightful subzi that is very simple to prepare. Just remember to soak the soya nuggets in warm water for at least 20 minutes before using them.


If you are missing any ingredients, remember that most of these ingredients can be found at Shop Spicy; the one stop shop for Indian food online!


Chickpea and Soya Masala

Preparation Time:30 minutes Cooking Time:10 minutes Serves: 4

Ingredients

165g White Chick Peas

85g Soya Chunks, soaked then drained 1 Medium Onion, chopped 1 Tin Chopped Tomatoes 1/2 tsp Turmeric Powder 1/2 tsp Cumin Seeds 1 tsp Minced Garlic & Ginger Paste 1 tsp Red Chilli Powder 1 1/2 tsp Dhania Jeera Powder 1 tsp Garam Masala Powder 1 tsp Dried Fenugreek Leaves (kasuri methi)

1 Handful Fresh Spinach 2 tsp Oil Salt to taste To garnish: 1 Handful Rough Chopped Coriander 1 Sliced Green Chilli

Method

  1. Combine the chickpeas and soya chunks with 175ml of water, turmeric powder and salt, and then cook on high heat for 5 minutes.

  2. Remove from the flame, drain and set the chickpeas and soya chunks aside.

  3. Heat the oil in a non-stick pan, adding in the cumin seeds until they crackle, then add ginger garlic paste and onions. Sauté till they turn translucent.

  4. Add chopped tomatoes, red chilli powder, dhania jeera powder, garam masala powder, kasuri methi and 50ml of water. Cook until the oil separates.

  5. Add the cooked chickpeas, soya chunks, spinach and salt then mix well; simmering for another 5 to 10 minutes.

  6. Serve hot, garnished with coriander and green chilli, on a bed of steamed rice.


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