Chana Masala
Chickpeas simmered in a bright, tangy tomato and spice gravy.
Ingredients
- 2 cans (540 ml each) chickpeas, drained and rinsed
- 2 tbsp neutral oil
- 1 tsp cumin seeds
- 1 medium onion, finely chopped
- 1 tbsp grated ginger
- 2 cloves garlic, minced
- 2 medium tomatoes, finely chopped
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1 tsp garam masala
- 1/2 tsp chilli powder, or to taste
- 1 tbsp lemon juice and chopped cilantro
Method
- Heat oil in a saucepan. Add cumin seeds; when fragrant, add onion and cook until golden.
- Stir in ginger and garlic for 30 seconds, then add tomatoes, coriander, turmeric, chilli and salt.
- Cook the masala until thick and glossy, about 8 minutes.
- Add chickpeas and 1 cup water. Gently crush a few chickpeas against the pan to thicken the gravy.
- Simmer uncovered for 15 minutes. Stir in garam masala and lemon juice, then finish with cilantro.
This recipe is part of The World Table, our flip-through recipe diary. Open the diary →
