Katy Beskow’s 15 Minute Vegan: Tea-infused Chana Masala

Name: Katy Beskow's 15-Minute Vegan Tea-Infused Chana Masala
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 tbsp ginger, grated; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 1/2 tsp chili powder; 400g can of chickpeas, drained and rinsed; 400g can of chopped tomatoes; 1 cup strong black tea; Salt and pepper to taste; Fresh coriander leaves for garnish

Katy Beskow's 15 Minute Vegan: Tea-infused Chana Masala is a fragrant and inviting dish that showcases the versatility of vegan cuisine. This recipe, featured in Foodies Magazine, allows chickpeas to be the star in a sauce enriched with the aromatic depth of tea. Here's a detailed overview of how to make this innovative dish:

Brief Description of the Recipe

This vegan chana masala is infused with the unique flavor of tea, adding an unexpected twist to the traditional Indian dish. It's a perfect example of how simple ingredients can be transformed into a flavorful and nutritious meal in just 15 minutes.

Cultural or Historical Context

Chana masala, a staple in Indian cuisine, traditionally consists of chickpeas in a tomato-based sauce seasoned with a blend of spices. The addition of tea infusion is a creative adaptation by Katy Beskow, reflecting the modern twist on classic dishes found in her cookbook, "15 Minute Vegan: On a Budget."

Ingredients List

Mango, peeled, pitted, and finely sliced
Flat-leaf parsley, finely chopped
Unwaxed lime juice
Sea salt flakes
Other essential ingredients include onions, garlic, garam masala, ground turmeric, chilli flakes, cumin seeds, black tea, chopped tomatoes, chickpeas, coriander leaves, lemon juice, and yoghurt for serving.

Preparation Instructions

The recipe involves steeping black tea in boiling water, then sautéing onions with garlic, spices, and the tea infusion. Chickpeas and tomatoes are added to the mix and simmered. The dish is garnished with coriander and lemon juice, served alongside a refreshing ribbon salad made from carrots, mango, red onions, parsley, and lime juice.

Storage and Reheating

For best results, store the chana masala in an airtight container in the refrigerator. It reheats well on the stovetop or in the microwave, making it an excellent choice for meal prep.

Nutritional Information

This dish is high in protein and fiber, thanks to the chickpeas, and packed with vitamins from the fresh produce. The specific nutritional values can be calculated based on the exact ingredients used.

Frequently Asked Questions (FAQ)

Can I use canned chickpeas? Yes, canned chickpeas are perfect for this recipe, making it even quicker to prepare.
What type of tea should I use? A black tea is recommended for its robust flavor, but you can experiment with different types to suit your taste.

Katy Beskow's inventive approach to vegan cooking is beautifully demonstrated in this tea-infused chana masala, offering a quick, affordable, and delicious meal option.

Original recipe by Katy Beskow, featured in "15 Minute Vegan: On a Budget" by Quadrille, photo by Dan Jones.

For a more detailed exploration of this recipe, please refer to Foodies Magazine.