Chana Masala

Ingredients

• 2 cans chickpeas, drained
• 2 onions, finely diced
• 400g chopped tomatoes
• 4 garlic cloves, minced
• 2 tablespoons grated ginger
• 2 green chillies, slit
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1 teaspoon amchur (dried mango powder) or juice of half a lemon
• 3 tablespoons oil
• Coriander leaves

Before you cook

• Dice the onions finely so they break down into the sauce.
• Drain and rinse the chickpeas.

Steps

1. Fry the onions in the oil over medium heat for 12 minutes until genuinely browned, not just softened.
2. Add the garlic, ginger and chillies and cook for 2 minutes.
3. Stir in the cumin, coriander and turmeric and fry for 30 seconds.
4. Add the tomatoes and cook for 10 minutes until the oil separates at the edges.
5. Tip in the chickpeas with a splash of water and simmer for 10 minutes.
6. Crush some of the chickpeas against the side of the pan to thicken the sauce.
7. Finish with garam masala and amchur or lemon juice.
8. Scatter with coriander and serve with rice or flatbread.