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Chana masala

Ingredients

  1. Step 1 800g canned chickpeas or 720g jar giant chickpeas
  2. Step 2 3 onions, quartered
  3. Step 3 3 garlic cloves
  4. Step 4 5cm piece of ginger
  5. Step 5 2-3 green chillies, roughly chopped
  6. Step 6 1½ tbsp ghee
  7. Step 7 ½ tsp ground coriander
  8. Step 8 ½ tsp ground cumin
  9. Step 9 ½ tsp chilli powder (Kashmiri if possible)
  10. Step 10 1 tsp turmeric
  11. Step 11 1 tsp garam masala
  12. Step 12 1 ½ tsp amchoor powder (optional)
  13. Step 13 3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes
  14. Step 14 1 lemon, juiced
  15. Step 15 ½ small pack coriander leaves, to serve
Chana masala
Calories: 140 Carbohydrate: 15 g Protein: 6 g Fat: 5 g
Cook time: 50 minutes Prep time: 15 minutes Total time: 65 minutes Servings: 8

TAGS

Dinner Lunch Main course Side Dish Indian 5-a-day Chana masala chickpea Curry Elena Silcock Freezable Gluten free Good for you Indian Low fat Vegetarian

Directions

  1. 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.
  2. 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.
  3. 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.