Chana Masala, or chickpea curry as it is more commonly known in the UK, is a easy and hearty meal that will warm you up as the nights draw in. This dish is simple and cheap to make using mainly store cupboard ingredients. I like to eat this using my fingers and some chapattis straight from a bowl.
Ingredients (serves 2)
1 can of chickpeas
½ can coconut cream
1 large onion
1 tin of chopped tomatoes
1 thumb of fresh ginger
5 cloves of garlic
3 green chillies (depending on how hot you like it!)
½ tsp turmeric
½ tsp cumin
1 tsp garam masala
½ tsp coriander powder
Fry the finely sliced onion in a large amount of oil on a medium heat for a good 10 minutes. Add the garlic, ginger and chilli and fry for another couple of minutes before adding all the dry spices. After another couple of minutes of frying, add the chickpeas, tinned tomatoes, and coconut cream, salt and pepper. Stir well and leave to simmer on a low heat for 20 minutes, or pop in the oven. Keep checking the curry has enough liquid and give it a good stir occasionally so it doesn’t stick to the bottom of the pan.
I made chana masala in its most simplest form, but you could easily add other vegetables to the mix. Spinach and mushrooms go particularly well.
The coconut cream could be easily omitted and it would still taste great.
Personally, I like it when the chickpeas are well cooked and the longer I can get away with the curry simmering away before I get too hungry and impatient, the better the texture.