Chana Masala
Ingredients
Preparation
- Heat the oil in a HexClad 30CM Hybrid Fry Pan over a medium heat. Add the onion, garlic, ginger, chilli, and 1 teaspoon salt. Cover loosely and cook until golden brown, about 10 minutes. If the pan becomes very dry add a splash of water
- Add the cumin, coriander, and turmeric and cook, stirring, to coat the onion mixture in spice. Add the tomatoes and cook, stirring occasionally, for 1 minute.
- Add the chickpeas and 175ml water. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer stirring occasionally. Using a spoon or fork, crush some of the chickpeas against the side of the pan to thicken the sauce. Squeeze in half of the lemon, the garam masala, and coriander. Season with salt and pepper.
- Cut remaining half of lemon into wedges and serve alongside Chana Masala with rice or chapatis.
