Name: Channa Masala
Yield: Serves 6
Ingredients: 3 tins chickpeas (we used to boil these ourselves over two slow days, but they were still never as soft as the tinned variety – slow cooking to drive you mad); 1 tbsp mixed cumin and coriander powders; 1 tsp black mustard seeds; 4 tbsp tomato purée; 2 tbsp sunflower oil; 1 tsp crushed garlic; ½ tsp chilli powder; ½ tsp turmeric; ½ tsp sugar; 1 tbsp tamarind extract

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

3 tins chickpeas (we used to boil these ourselves over two slow days, but they were still never as soft as the tinned variety – slow cooking to drive you mad)
1 tbsp mixed

Method

Heat the oil and add mustard seeds. Cook until they splutter.
Add all ingredients except for chickpeas, and cook for ten minutes over slow heat, stirring from time to time.
Add the drained chickpeas and cook for five more minutes.
Eat hot or cold.

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Channa Masala

Ingredients

Method

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