Chana Masala

Louise Mead

Chana Masala
Prep Time: 6M
Cooking Time: 25M
Serves: 4

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  • 1 medium red onion – diced
  • 3 cloves of garlic – crushed
  • 2-3 green chillies – diced
  • 1 teaspoon of crushed ginger
  • 400g can of chopped tomatoes
  • 400g cooked chickpeas
  • 1 teaspoon of coriander powder
  • 1 teaspoon of garam masala
  • 1 teaspoon of turmeric
  • 1/4-1/2 teaspoon of tamarind powder (or 1-2 teaspoons of lemon juice)
  • 1 bayleaf
  • Salt & pepper to taste
  • Handful of chopped coriander & a wedge of lemon to garnish (optional)
  • 1 tablespoon of cooking oil

I love Chana Masala. I love chickpeas in general, but doing them this way just makes them even more delicious. There seem to be quite a few different recipes out there, and I know a few call for amchoor and but I didn’t have any in the cupboard so I used tamarind powder instead. You could also use lemon juice if you don’t have tamarind. I make mine quite spicy but you can adjust to suit your own taste.

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  • Heat the oil in a pan and add the onion
  • As soon as the onions begin to soften, add the chillies and mix well
  • Add the garlic and ginger
  • As soon as the garlic and ginger start to cook, add the powdered spices (and lemon juice if using) & mix well
  • Add the chickpeas and stir into the spices
  • Add the chopped tomatoes, fill the can with water and add to the pan
  • Bring to the boil then turn down to simmer
  • Keep stirring occasionally until cooked
  • Season as required
  • Serve with rice

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