Chana masala
Canned chickpeas simmered in a tangy onion, tomato and ginger gravy with garam masala and cumin, finished with lemon and cilantro and served over rice.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 4
- Per serve
- 520 kcal
Ingredients
Method
Heat the oil in a large deep skillet over medium heat. Add the cumin seeds and let them sizzle until fragrant and a shade darker.
Add the onion with a pinch of salt and cook, stirring, until soft and golden at the edges. Drain the chickpeas while it cooks.
Stir in the garlic, ginger, chile, garam masala, coriander, turmeric and chili powder and cook for 1 minute until it smells toasty. Add a splash of water if it starts to catch.
Add the tomatoes, chickpeas, water and 3/4 tsp salt. Bring to a bubble, then simmer, stirring now and then, until thick and saucy. Mash a few spoonfuls of chickpeas against the side of the pan to thicken it.
In the last 2 minutes, heat the rice in the microwave according to the package.
Take the curry off the heat, stir in the lemon juice and taste for salt. Serve over the rice, scattered with cilantro.
Tips
- Mashing some of the chickpeas is the trick that makes a 15-minute gravy taste like it's been simmering for an hour.
- Leftovers keep for 4 days in the fridge and taste even better the next day. Add a splash of water when reheating.
- Check your garam masala label if you need it strictly gluten-free; most are, but some blends are packed alongside wheat.
