Chana Masala

Chickpeas simmer in an onion and tomato masala with cumin, coriander and warming garam masala. A squeeze of lemon at the end brings the flavors into focus.

Cuisine: Indian | Prep: 15 minutes | Cook: 40 minutes | Yield: 4 servings

Ingredients

• 2 cans chickpeas, 400 g each, drained and rinsed
• 2 tbsp neutral oil
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 2 tsp grated ginger
• 3 garlic cloves, minced
• 400 g canned chopped tomatoes
• 2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder, or to taste
• 1 tsp garam masala
• 250 ml water
• 3/4 tsp fine salt
• 1 tbsp lemon juice
• 2 tbsp chopped coriander leaves

Method

1. Heat oil in a saucepan over medium heat. Add cumin seeds and let sizzle for 20 seconds.
2. Add onion and cook for 8–10 minutes until golden, stirring often.
3. Add ginger and garlic for 30 seconds. Stir in ground coriander, turmeric and chili powder.
4. Add tomatoes and salt. Cook for 8 minutes until the mixture thickens.
5. Add chickpeas and water. Simmer for 12–15 minutes, mashing a few chickpeas to thicken the sauce.
6. Stir in garam masala and lemon juice. Top with coriander leaves and serve with rice or flatbread.

Cook’s tip

Canned chickpeas make this a weeknight dish. If using dried chickpeas, soak and fully cook them separately before adding them to the masala.