Chana Masala

Ingredients · per serving

• 1 wedge Lemon
• 2 cloves Garlic
• ¼ tsp Chilli powder
• 1 tsp Ground coriander
• 1 tbsp Vegetable oil
• 100 ml Tomato passata
• 1 tsp Garam masala
• 1 tsp Fresh ginger
• 1 tsp Ground cumin
• ½ tsp Turmeric
• small handful Fresh coriander
• 200 g Chickpeas (tinned)
• to taste Salt
• 60 g Onion

Instructions

1. Drain and rinse the chickpeas. Set aside.
2. Heat oil in a saucepan over medium heat. Add the finely chopped onion, cook 6 min until soft and starting to brown at the edges.
3. Add the minced garlic and grated ginger, stir 30 seconds.
4. Add the cumin, coriander, turmeric, and chilli powder (if using). Stir 30 seconds until fragrant — careful not to burn.
5. Pour in the tomato passata. Cook 4-5 min until the sauce darkens and oil starts to separate at the edges.
6. Add the chickpeas and 100ml water. Stir, bring to a simmer.
7. Cook uncovered 10 min, mashing about a quarter of the chickpeas with the back of a spoon as you stir — this thickens the sauce naturally.
8. Sprinkle the garam masala over the top. Stir once.
9. Taste, season with salt. Squeeze in the lemon wedge. Scatter coriander. Serve with basmati rice or warm naan.

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