Chana Masala Recipe & Instructions
- 1 tablespoon vegetable oil
- 1 onion, finely chopped
- 1 tablespoon garam masala
- 2 garlic cloves, crushed
- 5cm/2in piece fresh root ginger, peeled.
- 2 green chillies, very finely chopped
- 2 x 400g tin chickpeas, drained
- 1 x 400g tin chopped tomatoes
- 1 tablespoon Tomato Purée
- Pinch salt, to taste
- Heat the oil in a medium pan, add the onion and cook for 5–8 minutes, until soft and translucent.
- Add the garlic, ginger and chillies. Cook over a low heat for 3–5 minutes until fragrant.
- Add the Garam masala and cook for two minutes.
- Add the chickpeas and tomato purée; cook for one minute.
- Add the tin of tomatoes; bring to a boil. Reduce the heat and simmer, uncover for 20 minutes, until reduced to the consistency of thick soup. If it is looking too thick, add a splash of water.
- Remove from the heat, taste, and salt to taste.
