Chana Masala

40 min · Easy · Serves 4

380 kcal per serving · 14g protein

Chickpeas slow-simmered in a deeply spiced tomato gravy. Vegan, satisfying, ready in 30 minutes.

Ingredients

• 800 g Canned chickpeas
• Onion × 2
• 8 cloves Garlic
• 4 tsp Fresh ginger
• 400 g Chopped tomatoes (canned)
• 4 tsp Garam masala
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 1 tsp Chilli powder
• Lemon × 1
• 4 tbsp Neutral oil
• 20 g Fresh coriander
• 8 g Salt

Method

1. Heat the oil

   

   Heat the oil in a large, deep frying pan over medium heat.

2. Cook the diced onion 7min

   

   Cook the diced onion 7min, stirring now and then, until deeply golden.

3. Add the grated garlic

   

   Add the grated garlic and ginger, cook 1min, until fragrant.

4. Bloom Spices

   

   Add garam masala, cumin, coriander, turmeric, chilli and salt. Toast 30sec until aromatic.

5. Build Tomato Base

   

   Add chopped tomatoes. Cook 8min until tomatoes break down and oil pools.

6. Add Chickpeas

   

   Stir in drained chickpeas with 100ml water per serving. Simmer 10-12min until thickened.

7. Add a squeeze of lemon

   

   Add a squeeze of lemon. Taste.

8. Scatter coriander

   

   Scatter coriander. Serve with basmati or naan.