Chana masala

• 800 g Chickpeas (cooked and drained (about 2 jars))
• 2 u Onion (finely chopped)
• 4 cloves Garlic
• Salt (to taste)
• 1 u Green Chilli (optional)
• 1 teaspoon Chilli Powder (to taste)
• 3 tablespoons Vegetable Oil
• 1 piece Ginger (fresh, about 3 cm)
• 1 handful Coriander (fresh, chopped)
• 1 tablespoon Lemon Juice
  Swaps (1)
• 1 teaspoon Cumin Seeds
• 0.5 teaspoons Turmeric
• 2 teaspoons Ground Coriander
• 2 teaspoons Garam Masala
• 400 g Chopped Tomatoes (tinned)
• 250 ml Water

Instructions

1. 1

   Grate or crush the garlic and ginger into a paste. Finely chop the green chilli, seeded if you want it mild.

2. 2

   Heat the oil in a pan over medium heat and toast the cumin seeds for a few seconds, until they sizzle and smell fragrant.

   1 min

3. 3

   Add the onion with a pinch of salt and fry, stirring now and then, until deeply golden. That colour flavours the whole sauce.

   12 min

4. 4

   Stir in the garlic and ginger paste and the chilli and cook for a minute. Add the ground coriander, turmeric and chilli powder and stir for 30 seconds without letting them burn.

   2 min

5. 5

   Add the tomatoes and cook until they break down and the oil starts to separate at the edges.

   8 min

6. 6

   Add the chickpeas and water, mash a few with the spoon to thicken the sauce and simmer gently, half covered.

   15 min

7. 7

   Finish with the garam masala, lemon juice and salt to taste. Let it rest for a few minutes and serve topped with fresh coriander.

   2 min