Channa Masala

Name: Channa Masala
Yield: Serves 6
Ingredients: 1 tbsp tamarind extract; 1 tbsp mixed cumin and coriander powders; 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 tsp crushed garlic; ½ tsp turmeric; ½ tsp sugar; ½ tsp chilli powder; 2 tbsp sunflower oil; 1 tsp black mustard seeds; 4 tbsp tomato purée

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

Main course
Gluten-free
Vegan

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.