Chana Masala

Chickpeas simmered in a tangy, spiced tomato gravy. A North Indian staple that's naturally vegan.

Ingredients

• 480 g cooked chickpeas, drained
• 2 tbsp oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• 1 tsp chilli powder
• 400 g tin chopped tomatoes
• 2 tsp garam masala
• 1 tbsp lemon juice
• 1 handful fresh coriander

Method

1. Cook the onion in the oil for 8 minutes until deep golden. Add the garlic and ginger for 1 minute.
2. Stir in the cumin, ground coriander, turmeric and chilli powder, then add the tomatoes. Cook for 8 minutes until the oil separates.
3. Add the chickpeas and 150 ml water. Simmer for 15 minutes, mashing a few chickpeas to thicken the sauce.
4. Stir in the garam masala and lemon juice and scatter with coriander. Serve with rice or roti.