Chana masala Recipe

Name: Chana masala
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 2
Ingredients: 200g dried chickpeas (or 2 x 400g tins chickpeas, drained and rinsed) – dried chickpeas have a better taste and texture than tinned; 2 garlic cloves, crushed; Thumb-size piece fresh ginger, grated; 1 medium green chilli, finely chopped; 3-4 tbsp olive oil; 1 large onion, finely chopped; 1 tsp cumin seeds; 400g tin chopped tomatoes; 1 level tsp ground turmeric; ¼ tsp chilli powder; 1 tsp garam masala; ½ tsp ground coriander; ½ tsp ground cumin; Handful fresh coriander, chopped; Natural yogurt and lemon wedges to serve; Ingredient ending

Ingredients

200g dried chickpeas (or 2 x 400g tins chickpeas, drained and rinsed) – dried chickpeas have a better taste and texture than tinned
2 garlic cloves, crushed
Thumb-size piece fresh ginger, grated
1 medium green chilli, finely chopped
3-4 tbsp olive oil
1 large onion, finely chopped
1 tsp cumin seeds
400g tin chopped tomatoes
1 level tsp ground turmeric
¼ tsp chilli powder
1 tsp garam masala
½ tsp ground coriander
½ tsp ground cumin
Handful fresh coriander, chopped
Natural yogurt and lemon wedges to serve
Ingredient ending

	PREP TIME 20m	COOK TIME 15m	TOTAL TIME 35m
YIELD Serves 2

Instructions

If using dried chickpeas, soak them overnight, covered, in a pan of lukewarm water. The next morning, drain the water and cover with fresh water. Add ½ tsp salt and boil until soft (about 1½-2 hours). Drain and set aside.
Put the garlic, ginger and chilli in a small bowl and mix together into a coarse paste.
Heat the olive oil in a large frying pan over a medium heat and fry the onion for 10-15 minutes until soft and starting to brown. Add the cumin seeds and the ginger, garlic and chilli paste, and cook for a few seconds. Add the tomatoes and stir for 2 minutes, adding salt to taste.
Add the turmeric, chilli powder, garam masala, ground coriander and ground cumin and stir well to combine, then add the chickpeas and cook for 15 minutes. Stir in the chopped coriander and serve with a dollop of yogurt and lemon wedges to squeeze over.

Dinner