Chana Masala
Chickpeas in a rich, spiced tomato and onion gravy. Hearty, satisfying, and completely plant-based.
Prep: 10 minutes. Cook: 25 minutes. Difficulty: Easy. Serves 4.
Ingredients
- 2 cans (800g) chickpeas, drained
- 1 onion, diced
- 3 tomatoes, chopped (or 1 can chopped tomatoes)
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 teaspoons cumin
- 2 teaspoons coriander powder
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chilli powder
- 2 tablespoons oil
- Salt and lemon juice to taste
- Fresh coriander
Instructions
- Heat oil in a pan. Cook onion for 5 minutes until golden.
- Add garlic and ginger. Cook for 1 minute.
- Add cumin, coriander, turmeric, and chilli. Stir for 30 seconds.
- Add tomatoes. Cook for 5 minutes until they break down.
- Add chickpeas and 200ml water. Stir well.
- Simmer for 15 minutes until thick and saucy.
- Add garam masala, lemon juice, and salt.
- Garnish with coriander. Serve with rice or bread.
Tips for Helpers
- Mash a few chickpeas against the side of the pan to thicken the sauce.
- Garam masala goes in at the end for the best flavour.
- Tastes even better the next day.
Ingredient Substitutions
- Use dried chickpeas (soaked overnight and boiled) for better texture.
- Add spinach for extra nutrition.