Name: Chana masala
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Indian
Ingredients: 800g/1lb 12oz canned chickpeas or 720g jar giant chickpeas; 3 onions quartered; 3 garlic cloves; 5cm piece of ginger; 2-3 green chillies roughly chopped; 1½ tbsp ghee; ½ tsp ground coriander; ½ tsp ground cumin; ½ tsp chilli powder (Kashmiri if possible); 1 tsp turmeric; 1 tsp garam masala; 1 ½ tsp amchoor powder (optional); 3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes; 1 lemon juiced; ½ small pack coriander leaves, to serve

Chana masala

Make this comforting chana masala as a main meal or side. This veggie chickpea curry is gluten-free, good for you and freezable, so you can save the leftovers.

50 min total 15 min prep 35 min cook 8 140 cal

Instructions

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1 Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.
2 Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.
3 Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.