Chana Masala
A rich, tomato-forward chickpea curry packed with classic Indian masala spices, perfect for a weeknight meal.
Method
- 1
Heat the oil in a pan and cook the onion until golden.
- 2
Add the garlic and ginger, cooking briefly until fragrant.
- 3
Stir in the garam masala, cumin, coriander, turmeric, and chilli powder for 15 seconds.
- 4
Add the chopped tomatoes and simmer until thickened.
- 5
Incorporate the chickpeas and a splash of water, simmering for 10 minutes.
- 6
Season with salt and stir in the lemon juice.
- 7
Garnish with fresh coriander before serving.
Ingredients
- •2 tbsp oil
- •3 cloves garlic, minced
- •2 tsp garam masala
- •1 tsp salt
- •1 tbsp lemon juice
- •2 tbsp fresh coriander, chopped
- •1 onion, finely chopped
- •1 tbsp grated ginger
- •1 tsp ground cumin
- •1 tsp ground coriander
- •½ tsp turmeric
- •1 tsp chilli powder (to taste)
- •1 can chopped tomatoes
- •2 cans chickpeas, drained and rinsed
Notes
- •Adjust chilli powder to suit your heat preference.
- •Serve with rice or naan for a more filling meal.
- •Leftovers can be stored in an airtight container for up to 3 days.
- •This dish can be frozen for up to a month.
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