Chana Masala

Method

1. 1
   • vegetable oil3 tbsp
   • onion1
   • garlic4
   • fresh ginger20 g

   Cook the onion and aromatics — Heat the oil in a large pot and cook the onion for 8 minutes until golden. Add garlic, ginger, and chilli and fry 2 minutes.

   ⏱8 min
2. 2
   • ground cumin2 tsp
   • ground coriander2 tsp
   • ground turmeric1 tsp
   • chilli powder1 tsp
   • garam masala2 tsp
   • tomato paste2 tbsp

   Toast the spices — Stir in the cumin, coriander, turmeric, chilli powder, garam masala, and tomato paste and toast for 1 minute until fragrant.

   ⏱1 min
3. 3
   • canned tomatoes400 g
   • chickpeas480 g
   • vegetable stock3 dl
   • lemon juice1 tbsp
   • saltto taste
   • fresh cilantro3 tbsp

   Simmer the chana masala — Add the canned tomatoes, chickpeas, and stock. Simmer for 20 minutes, mashing a few chickpeas to thicken. Stir in the lemon juice, season with salt, and scatter with cilantro.

   ⏱20 min