Chana masala
Chickpeas in a tangy, spiced tomato and onion masala. A filling vegetarian curry from the store cupboard in 40 minutes.
- Serves4
- Prep10 min
- Cook30 min
- HeatWarm
Chana masala is proof that a great curry doesn't need meat. Tinned chickpeas make it quick; the flavour comes from cooking the onions and tomatoes down properly before the chickpeas go in.
Ingredients
Pick upChickpeas, onions, tomatoes, ginger, garlic, green chillies and fresh coriander
Method
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Heat the oil in a pan over a medium heat. Add the cumin seeds and let them sizzle for a few seconds.
Add the onions and cook for 10 minutes, stirring, until deep golden. Add the ginger, garlic and chillies and cook for a minute.
Add the tomatoes, ground spices and salt and cook for 8 minutes, stirring and mashing, until the oil starts to separate at the edges.
Stir in the chickpeas and water and simmer for 10 minutes, mashing a few chickpeas against the side of the pan to thicken the sauce.
Stir in the garam masala and mango powder or lemon, scatter with coriander and serve with rice, roti or puri.
Tips
- Deep golden onions are the base of the flavour, so don't rush them.
- Made with oil, it's vegan too.
- Stir in a few handfuls of spinach at the end for chana saag.
Good to know
- Make ahead and freezing
- Freezes well for up to 3 months.
- Heat
- Warm. Add green chillies at the table if you like it hotter.