The process of cooking chana masala is a dance of spices and ingredients coming together in harmony. It’s the perfect dish to share with family and friends, or to savour in a quiet moment alone. So why not take the opportunity to create a meal that’s both comforting and exciting? It’s a culinary journey well worth taking.
Ingredients:
- 1 inch fresh ginger, minced
- 1 jalapeño chilli, finely chopped
- 5 cloves of garlic, minced
- 1 medium onion, chopped
- 3 tablespoons vegetable oil
- 1 teaspoon salt (for cooking)
- 1 tbsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 28oz can of whole peeled tomatoes
- 2 14oz cans of chickpeas, drained and rinsed
- 1 teaspoon hot sauce (for simmering)
- 1 cup coriander, chopped (save half for garnish)
- 2 tablespoons lemon juice (plus more to taste)
- salt (to serve)
- hot sauce (to serve)
- 2 tablespoons chopped coriander (optional garnish)
- naan bread and steamed rice, to serve
Method of preparation:
Heat the vegetable oil in a large frying pan over a medium heat. Add the onions, ginger, garlic and jalapeño and cook until the onions are translucent.
Stir in the garam masala, ground cumin and ground coriander and cook for about a minute until fragrant.
Add the tomatoes and their juice and break them up with a spoon. Add the chickpeas, salt and hot sauce. Bring to the boil.
Cook for about 20 minutes, stirring occasionally, until it thickens slightly.
Stir in half the chopped coriander and the lemon juice. Season to taste with more salt and lemon juice if required.
Serve the chana masala over steamed rice or with naan bread, garnished with the remaining chopped coriander.
