Chana Masala

Ingredients

• Vegetable oil 2
• Large onion, finely chopped 1
• Garlic cloves, minced 2
• Fresh ginger, grated 1 inch
• Green chilli, finely chopped (optional) 1
• Ground cumin 1
• Ground coriander 1
• Ground turmeric 0.5
• Garam masala 0.5
• Cayenne pepper (or to taste) 0.25
• Chopped tomatoes 1 x 400g can
• Chickpeas, drained and rinsed 2 x 400g cans
• Vegetable stock (or water) 150
• Salt, to taste
• Fresh coriander, chopped, to serve

Method

1. Heat the vegetable oil in a large saucepan or pot over a medium heat.
2. Add the chopped onion and cook for 5-7 minutes until softened and lightly golden.
3. Stir in the minced garlic, grated ginger, and chopped green chilli (if using). Cook for 1-2 minutes until fragrant.
4. Add the ground cumin, coriander, turmeric, garam masala, and cayenne pepper. Stir well and cook for another minute, allowing the spices to toast.
5. Pour in the chopped tomatoes and cook for 5 minutes, stirring occasionally, until they start to break down.
6. Add the drained and rinsed chickpeas and the vegetable stock. Stir everything together, scraping any bits from the bottom of the pan.
7. Bring to a simmer, then reduce the heat, cover, and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavours have melded.
8. Season with salt to taste. Serve hot, garnished with fresh coriander.