Chana Masala

Ingredients (15)

• 2 (15 oz) cans chickpeas, rinsed
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 1 tbsp grated ginger
• 1 green chili, minced
• 1 (14 oz) can diced tomatoes
• 2 tsp ground coriander
• 1 1/2 tsp ground cumin
• 1 tsp turmeric
• 1 tsp garam masala
• 1/2 tsp cayenne
• 1 lemon
• 3 tbsp neutral oil
• 1 handful cilantro
• Rice or naan for serving

Steps

1. Heat the oil in a pot and cook the onion with a pinch of salt until deeply golden, 10 minutes.
2. Add the garlic, ginger and chili for 1 minute, then the coriander, cumin, turmeric and cayenne for 30 seconds.
3. Add the tomatoes and cook 5 minutes until jammy.
4. Stir in the chickpeas and 1 cup water. Simmer 15 minutes, mashing a few chickpeas against the pot to thicken.
5. Finish with garam masala, lemon juice, salt to taste and cilantro.