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Chana masala


A simple and easy chickpea curry recipe with onion, tomatoes and a flavoursome combination of spices.

Recipe rating : ( 4.5 / 10 vote(s) )
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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. "

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