House recipe
🫘 Everyday chana masala
Tinned chickpeas simmered in a spiced tomato and onion sauce, finished with lemon and fresh coriander.
Allergens. Contains: none listed. May contain, depending on the brands you buy: Mustard, Celery.
This is based on the ingredient list only. Always check the labels of what you buy for “may contain” warnings.
Ingredients
- 3 tbsp sunflower oil
- 1 tsp cumin seeds
- 1 large onion, finely chopped
- 3 cloves garlic, grated
- 3 cm fresh ginger, grated
- 1 fresh green chilli, finely chopped
- 2 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp chilli powder
- 400 g chopped tomatoes (tinned)
- 2 tins (400 g each) chickpeas (tinned), drained and rinsed
- 1 tsp garam masala
- ½ lemon, juiced
- a handful fresh coriander, chopped
- Salt, to taste
- 300 g basmati rice
Method
- Rinse the rice and cook it according to the packet.
- Heat the oil in a heavy pan and let the cumin seeds sizzle for 30 seconds. Add the onion and cook for 10 minutes over medium heat until deep golden.
- Stir in the garlic, ginger and chilli for 1 minute, then add the ground coriander, turmeric and chilli powder and cook for 30 seconds more.
- Add the tomatoes with a good pinch of salt and cook down for 5–8 minutes until the oil starts to separate at the edges.
- Add the chickpeas and about 150 ml water, then simmer for 10 minutes, crushing a few chickpeas against the side of the pan to thicken the sauce.
- Stir in the garam masala and lemon juice, check the salt, scatter with coriander and serve with the rice.