Chana Masala

Method

1. 1
   • vegetable oil 3 tbsp
   • onion 1
   • garlic 4
   • fresh ginger 20 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 cumin 2 tsp
   • ground coriander 2 tsp
   • ground turmeric 1 tsp
   • chilli powder 1 tsp
   • garam masala 2 tsp
   • tomato paste 2 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 tomatoes 400 g
   • chickpeas 480 g
   • vegetable stock 3 dl
   • lemon juice 1 tbsp
   • salt to taste
   • fresh cilantro 3 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