Chana Masala

Ingredients

• 2 cans chickpeas, drained
• 2 onions, finely chopped
• 3 tomatoes, blended
• 1 tbsp ginger-garlic paste
• 1 green chilli, chopped
• 2 tsp chana masala powder
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 3 tbsp oil
• Salt to taste
• Fresh coriander and lemon to serve

Instructions

1. Heat the oil and pop the cumin seeds, then add the onions and cook until deep golden.
2. Add the ginger-garlic paste and green chilli, and stir for a minute.
3. Pour in the blended tomatoes and spices, and cook until the oil separates.
4. Add the chickpeas and a splash of water and simmer for 15 minutes.
5. Crush a few chickpeas against the side of the pan to thicken the sauce, then finish with coriander and lemon.

Serving suggestions

• Serve with rice, naan or a fluffy puri.

Storage & reheating

Keeps for 4 days in the fridge; flavour develops overnight.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions