Channa Masala

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); 2 tbsp sunflower oil; 1 tsp crushed garlic; ½ tsp chilli powder; ½ tsp turmeric; 1 tbsp tamarind extract; 1 tsp black mustard seeds; 4 tbsp tomato purée; ½ tsp sugar; 1 tbsp mixed cumin and coriander powders

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
Vegan
Gluten-free

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.