- September 2016
- Serves 2
- Hands-on time 35 min, simmering time 15 min, plus 24 hours soaking if using dried chickpeas
Chana masala is one of the world’s most popular curries and it’s easy to see why. Ella Shah’s version is full of powerful spices and tangy flavours that remind her of home.
- Vegetarian recipes
- 23.8g (3g saturated)
- 63.7g (15.3g sugars)
- 200g dried chickpeas (or 2 x 400g tins chickpeas, drained and rinsed) – dried chickpeas have a better taste and texture than tinned
- 2 garlic cloves, crushed
- Thumb-size piece fresh ginger, grated
- 1 medium green chilli, finely chopped
- 3-4 tbsp olive oil
- 1 large onion, finely chopped
- 1 tsp cumin seeds
- 400g tin chopped tomatoes
- 1 level tsp ground turmeric
- ¼ tsp chilli powder
- 1 tsp garam masala
- ½ tsp ground coriander
- ½ tsp ground cumin
- Handful fresh coriander, chopped
- Natural yogurt and lemon wedges to serve
- If using dried chickpeas, soak them overnight, covered, in a pan of lukewarm water. The next morning, drain the water and cover with fresh water. Add ½ tsp salt and boil until soft (about 1½-2 hours). Drain and set aside.
- Put the garlic, ginger and chilli in a small bowl and mix together into a coarse paste.
- Heat the olive oil in a large frying pan over a medium heat and fry the onion for 10-15 minutes until soft and starting to brown. Add the cumin seeds and the ginger, garlic and chilli paste, and cook for a few seconds. Add the tomatoes and stir for 2 minutes, adding salt to taste.
- Add the turmeric, chilli powder, garam masala, ground coriander and ground cumin and stir well to combine, then add the chickpeas and cook for 15 minutes. Stir in the chopped coriander and serve with a dollop of yogurt and lemon wedges to squeeze over.
Make up to 24 hours ahead, cover and chill. Reheat in a pan on the hob.
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