Chana masala

• canned chickpeas↗800g/1lb 12oz g

  or 720 g can of large chickpeas

• onion↗3

  cut into quarters

• garlic cloves↗3
• ginger↗5cm piece of
• green chilies↗2-3

  roughly chopped

• ghee↗1½ tbsp tbsp
• ground coriander↗½ tsp tsp
• ground cumin↗½ tsp tsp
• chili powder↗½ tsp tsp

  powder (Kashmiri, if possible)

• turmeric↗1 tsp tsp
• garam masala↗1 tsp tsp
• amchur↗1 ½ tsp tsp

  powder (optional)

• medium tomatoes↗3

  (about 300g), roughly chopped, or 400g canned diced tomatoes

• lemon↗1

  juiced

• coriander↗½ small pack

  leaves, for serving

Step-by-step instructions

1. 1

   Drain the chickpeas, add them to a large pot with 400 ml of water and season. Bring to a boil, then turn off the heat and let the chickpea flavor infuse the water.

2. 2

   Finely chop the onion together with garlic, ginger and green chilies. Melt the ghee in a large skillet, then add the onion with a pinch of salt and cook for 8‑10 minutes until softened.

3. 3

   Add the spices and cook for another 3 minutes, pour in a little chickpea water so they don’t stick to the bottom. Add the tomatoes and a bit more water, cook for 5 minutes, mashing the tomatoes with a spoon until they soften. Add the chickpeas with their water. Cook for 10 minutes. Season well, add lemon juice and a little more water if you prefer a thinner curry. Sprinkle coriander before serving.