Chana masala
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 - 8
Skip to ingredients
- 800g canned chickpeasor 720g jar giant chickpeas
- 3 onionsquartered
- 3 garlic cloves
- 5cm piece of ginger
- 2-3 green chilliesroughly chopped
- 1½ tbsp ghee
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp chillipowder (Kashmiri if possible)
- 1 tsp turmeric
- 1 tsp garam masala
- 1 ½ tsp amchoorpowder (optional)
- 3 medium tomatoes(around 300g), roughly chopped, or 400g can chopped tomatoes
- 1 lemonjuiced
- ½ small pack corianderleaves, to serve
Nutrition: Per serving (8)
- kcal140
- fat5glow
- saturates2g
- carbs15g
- sugars5g
- fibre5g
- protein6g
- salt0.1g
Method
step 1
Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
step 2
Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
step 3
Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.
