Chanâ Masala

Shopping list

• 250 g dried chickpeas — soaked overnight and drained, or use 2 × 400g tins drained

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• 1 piece onion — finely chopped

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• 3 piece tomatoes — roughly chopped

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• 4 clove garlic cloves — minced

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• 20 g fresh ginger — peeled and grated

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• 1 piece green chilli — slit lengthways

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• 1 tsp cumin seeds

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• 2 tsp ground coriander

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• 1 tsp ground cumin

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• 0.5 tsp ground turmeric

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• 1 tsp garam masala

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• 3 tbsp vegetable oil

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• 1 tsp salt — or to taste

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• 1 bunch fresh coriander — chopped, for garnish

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Step by step

1. 1

   If using dried chickpeas, simmer them in plenty of salted water for 60– 90 minutes until tender, then drain and set aside. (Tinned chickpeas can be used directly.)

2. 2

   Heat the oil in a large saucepan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until fragrant.

3. 3

   Add the chopped onion and cook for 7– 8 minutes, stirring regularly, until soft and golden.

4. 4

   Stir in the garlic, ginger, and green chilli. Cook for 2 minutes until aromatic.

5. 5

   Add the chopped tomatoes, ground coriander, ground cumin, turmeric, and salt. Cook for 10 minutes, stirring often, until the tomatoes break down into a thick paste and oil begins to separate at the edges.

6. 6

   Add the cooked chickpeas and 200 ml water. Stir well, bring to a simmer, and cook uncovered for 15 minutes, allowing the flavours to meld and the sauce to thicken.

7. 7

   Stir in the garam masala and cook for a final 2 minutes. Taste and adjust salt if needed.

8. 8

   Garnish with fresh coriander and serve hot with steamed rice or flatbread.