Louise Mead
This chana masala recipe will become a firm favourite in your household in no time!
1 medium red onion, diced
3 cloves of garlic, crushed
2-3 green chillies, diced
1 tsp of crushed ginger
400g can of chopped tomatoes
400g cooked chickpeas
1 tsp of coriander powder
1 tsp of garam masala
1 tsp of turmeric
1/4-1/2 tsp of tamarind powder (or 1-2 tsp of lemon juice)
1 bayleaf
Salt & pepper to taste
Handful of chopped coriander & a wedge of lemon to garnish (optional)
1 tbsp of cooking oil
This chana masala recipe will become a firm favourite in your household in no time!
1. Heat the oil in a pan and add the onion.
2. As soon as the onions begin to soften, add the chillies and mix well.
3. Add the garlic and ginger.
4. As soon as the garlic and ginger start to cook, add the powdered spices (and lemon juice if using) & mix well.
5. Add the chickpeas and stir into the spices.
6. Add the chopped tomatoes, fill the can with water and add to the pan.
7. Bring to the boil then turn down to simmer.
8. Keep stirring occasionally until cooked.
9. Season as required. Serve with rice.
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