The Easiest Chana Chaat (With A Stuffed Acorn Squash Option)
Course: Dinner, Party, Side Dish, Snack, Starter
Cuisine: Indian
Prep Time: 10 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 35 minutesminutes
Servings: 4-8
Calories: 431kcal
Author: Jacq
These Chana Chaat Chickpeas are deliciously spicy, sweet, tangy, savoury and very moreish! We love using Chana Chaat for a stuffed acorn squash filling as the spicy chickpeas go so well with the creamy fruity squash. You can also replace the acorn squash with butternut squash, courgettes [zucchini], or bell peppers. Or enjoy the Spicy Chickpeas directly from the refrigerator for a quick snack, or warmed up and scooped over a baked potato, or as a side-dish along with a tasty curry.
1tablespooncoconut oil[or your preferred oil, or replace with ½ cup of veggie stock]
2teaspoonscumin seeds
1mediumonion[small diced]
2mediumfresh tomato[small diced]
4clovesgarlic[small diced or minced, use more cloves especially if the cloves are small, or use 2 teaspoons garlic powder or puree]
1tablespoontomato puree[tomato paste]
1teaspoonmild chilli powder[or replace with medium or hot variety as preferred]
½teaspoonturmeric powder
1teaspooncurry powder[such as Madras curry powder]
1inchfresh ginger[minced or fine grated, or replace with 1 teaspoon of ginger powder or 2 teaspoons of ginger puree]
¼teaspoonsalt[plus black pepper]
8tablespoonswater
2canschickpeas[2x 400g [14oz] cans, or 480 grams cooked chickpeas]
Mix together:
2tablespoonmango chutney[plus extra to serve if liked]
2tablespoonstomato ketchup
2teaspoonmint sauce[the ordinary one from a jar]
½teaspoongaram masala spice powder
Stir through at the end of cooking:
15gramsfresh coriander[cilantro, chopped]
Stuffed Acorn or butternut squash, optional:
2acorn squash[or 2 butternut squash, halved and seeds scooped out]
½teaspoongaram masala spice powder[optional]
50gramsfresh spinach[optional, for lining the squashes]
50gramsvegan cheese[shredded, or replace with about ½-1 tablespoon of nutritional yeast flakes for each squash half]
Instructions
Prepare the Chana Chaat:
Heat the oil or vegetable stock in the non-stick pan over a medium heat.
1 tablespoon coconut oil
Add the onions and cumin seeds and cook for 8-10 minutes, over a low-medium, stirring frequently, until soft and gaining a little colour.
2 teaspoons cumin seeds, 1 medium onion
Next add the garlic, ginger, curry powder, mild chilli powder, turmeric, tomato puree, and fresh chopped tomato. Sprinkle in ¼ teaspoon of salt and a good grinding of black pepper. Mix well and cook for 2-3 minutes, stirring.
2 medium fresh tomato, 4 cloves garlic, 1 tablespoon tomato puree, 1 teaspoon mild chilli powder, ½ teaspoon turmeric powder, 1 teaspoon curry powder, 1 inch fresh ginger, ¼ teaspoon salt
Pour in the 8 tablespoons of water and add the chickpeas. Mix well and cook for a further 5 minutes, give it a stir every now and again.
8 tablespoons water, 2 cans chickpeas
Meanwhile prepare the sauce:
Add the mint sauce, mango chutney, tomato ketchup and ½ teaspoon of garam masala to a bowl and mix well.
2 tablespoon mango chutney, 2 tablespoons tomato ketchup, 2 teaspoon mint sauce, ½ teaspoon garam masala spice powder
Finish the Chana Chaat:
Stir the sauce mixture into the chickpeas and cook for 2-3 minutes.
Remove the pan from the heat and stir through the fresh coriander. Taste the seasoning and add salt and pepper if necessary. We don't usually need any more seasoning but its all personal preference.
15 grams fresh coriander
Enjoy the Chana Chaat hot or cool and store in the refrigerator.
Prepare acorn squash for stuffing: (this is optional)
Preheat the oven to 180 Fan, 200 Celsius, 392 Fahrenheit, or Gas 6.
Half the squash and scoop the seeds out. Scrape away any stringy bits of squash to create a cavity suitable for stuffing.
2 acorn squash
Score the inside of the squash so that it looks like a grid. Sprinkle a few pinches of garam masala into each squash half.
½ teaspoon garam masala spice powder
Place the squash face down onto a baking tray, lined with greaseproof paper if required, and bake for 30-35 minutes until the squash is soft. Larger squash may require extra roasting for the inside to become fork tender.
Prepare the stuffed roasted squash: [you can use your own filling for the stuffing and omit the Chana Chaat]
Season the inside of the squash with salt and pepper.
Add a layer of fresh spinach to the insides of each squash.
50 grams fresh spinach
Scoop up tablespoons of Chana Chaat and pack it into each squash half.
Sprinkle the top with grated vegan cheese or nutritional yeast flakes. Alternatively replace with some flaked almonds, chopped cashews, chopped peanuts, breadcrumbs, crushed poppadum crumbs, etc.
50 grams vegan cheese
Bake for 20-30 minutes or until everything is heated through and piping hot and the cheese or topping is melted, crispy, and toasted. If the pre-roasted squash or Chana Chaat are chilled then the cooking time may need extended.
Serving suggestion:
Serve with extra spinach, side salad, extra mango chutney, mint sauce or pickle, or some plant-based yogurt. A sprinkle of red pepper or chilli flakes is a tasty addition.
Notes
Nutritional data is provided for guidance only and is not intended to be an exact calculation as ingredients vary.
Leftover Chana Chaat can be stored in the refrigerator within a covered container for up to 3-4 days.
Or freeze for up to 2-3 months.
Reheat leftovers by adding to a non-stick pan, along with a little water to loosen the sauce, and reheat over a medium heat until piping hot. Stir frequently. Or heat a little oil in a Wok or pan and stir-fry the chickpeas until piping hot.
Leftovers can be enjoyed chilled straight from the refrigerator. All the flavours are so intense when chilled.
For gluten-free Chana Chaat ensure that all the spices and sauces are free from gluten ingredients, and if replacing oil with vegetable stock make sure the stock is gluten-free.
This Chana Chaat recipe serves between 4-8 depending on whether its used for a stuffed veggie recipe or used as a side, or as part of a buffet or pot-luck spread.
If preparing the optional stuffed roasted acorn squash, the squash can be replaced with butternut squash, spaghetti squash, winter squash, small pumpkins, courgette, aubergine, large mushrooms, or large tomatoes. See the recipe notes above this recipe for more guidance.
To prepare cabbage rolls with the Chana Chaat as a filling check out the recipe notes above this recipe for an easy method.
For more useful recipe notes and FAQ's do have a look at our recipe notes and FAQ section above this recipe card.