Chana Masala (Tomato and Chickpea Curry)
- 2 cans chickpeas or 660g jar chickpeas
- 3 small / 2 large white onions
- 3 garlic cloves
- 5cm piece of ginger
- 2-3 green chillies
- 1½ tbsp ghee, or butter
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp red chilli powder
- 1½ tsp turmeric
- 1 tsp garam masala
- 1 ½ tsp amchoor (mango) powder
- 3 tomatoes (around 300g), roughly chopped, or 1 can chopped tomatoes
- 1 lemon
- fresh coriander, to serve
Drain the chickpeas, add to a large pan with 400ml of water and salt and pepper. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water. If using dried chickpeas soak and coak for half an hour.
Finely slice the onions, garlic, ginger and green chillies (you can leave the chillies roughly chopped, and with the seeds, if you like a kick). Melt the ghee in a large saucepan, add the onion mix and a pinch of salt, and cook for 8-10 mins, until onions are translucent.
Stir in the spices, and cook for 2 more mins, adding a splash of the chickpea water to stop everything sticking to the bottom of the pan. Add the tomatoes and another splash of chickpea water and cook for 5 mins, squishing the tomatoes with a wooden spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins.
Juice the lemon and add to the curry, with a splash of water if you think it is getting too dry. Cook for one more minute.
Scatter with the coriander and serve with rice or naan.