Chana masala
Chickpeas simmered in a spiced onion and tomato sauce.
Active time25 min
Cooking35 min
Total1 h
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Ingredients
- ½ tbsp garlic
- 2 tbsp fresh coriander
- 2 tsp ground coriander
- ½ tbsp fresh ginger
- 1 and a half cups of onions
- 2 tsp ground Kashmiri chilli
- 2 425 g tins of cooked chickpeas to drain
- ¼ tsp ground turmeric
- 1 and three quarters cups of water
- 2 tbsp rapeseed oil
- 1 tsp salt
- 1 and a half cups of chopped tomatoes
- 1 tsp garam masala
Preparation
Peel and finely chop the onion, garlic and ginger, then measure their listed volumes. Drain and rinse the chickpeas in a colander. Heat the oil in a saucepan. Add onion and cook over medium heat until golden. Add garlic and ginger and stir until fragrant without burning.
½ tbsp garlic½ tbsp fresh ginger1 and a half cups of onions2 425 g tins of cooked chickpeas to drain2 tbsp rapeseed oil- colander
- saucepan
- spatula
- knife
- chopping board
Use canned chopped tomatoes. Add tomatoes and salt. Cook, stirring, until the tomatoes soften and the sauce thickens. Stir in turmeric, Kashmiri chilli, garam masala and ground coriander. Cook gently for about 4 minutes, stirring.
2 tsp ground coriander2 tsp ground Kashmiri chilli¼ tsp ground turmeric1 tsp salt1 and a half cups of chopped tomatoes1 tsp garam masala- saucepan
- spatula
Wash and chop the coriander, then measure it. Add the drained chickpeas and measured water. Stir, cover and simmer for 15 minutes until the sauce coats the chickpeas. Stir in fresh coriander and serve hot.
2 tbsp fresh coriander1 and three quarters cups of water- saucepan
- lid
- spoon
- knife
- chopping board
Allergens
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Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration