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Chana masala
A simple and easy chickpea curry recipe with onion, tomatoes and a flavoursome combination of spices.
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1hr
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0mn
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0mn
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Ingredients (Serves 6 )
- Chick pea(s) : 250 g
- Frying oil : 1.5 cl
- Clove(s) : 3 whole
- Cinnamon stick(s) : 1 whole
- Onion(s) : 2 whole
- Green cardamon pods : 3 whole
- Ground turmeric : 5 g
- Red chilli powder : 5 g
- Ground coriander : 10 g
- Fresh ginger : 25 g
- Garlic clove(s) : 2 whole
- Tomato(es) : 4 whole
- Vegetable stock : 10 cl
- Fresh coriander : 0.5 bunch
- Fine salt : 6 pinch(es)
- Lemon(s) : 1 whole
Recipe method
Peel and finely chop the fresh ginger and the garlic. Peel and dice the onions. Cut the tomatoes into pieces. Wash the coriander - pick and chop half of the bunch and keep the rest aside for decoration.
Heat a sauce pan and add the vegetable oil. Add the cloves, cardamom pods and the cinnamon stick to the pan. After a minute or two, add the onion to the pan. Cook for 5 minutes. Once the onion is softened and golden brown, add the ground turmeric, chili powder, ground coriander. After 30 seconds, stir in the chopped garlic and ginger. Cook for 2-3 minutes and then add the chopped tomatoes. Cook for a further 5 minutes then add the vegetable stock and the chickpeas. Cook for approximately 5 minutes then remove from the heat and stir through the chopped coriander. Check the seasoning and add a squeeze of lemon juice before serving.
Serve with a few fresh coriander sprigs.
Chef's tip
" If you can get hold of it, add some white radish to this curry - simply fry off in vegetable oil before adding the whole spices. "
Techniques used in this recipe
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