Easy Chana Masala

Name: Easy Chana Masala
Yield: Serves 4
Cuisine: Indian
Ingredients: Thumb-sized piece of fresh root ginger, finely grated (shredded); Handful of chopped coriander (cilantro); 1 × 400-g (14-oz) tin chopped tomatoes; Juice of ½ lemon; 2 tablespoons sunflower or vegetable oil; ½ tablespoon ground coriander; ½ teaspoon chilli powder; 1 large onion, finely chopped; 1 × 400-g (14-oz) tin chickpeas (garbanzo beans), drained and rinsed; 4 garlic cloves, crushed or finely grated (shredded); ½ tablespoon ground cumin; 2 green chillies, finely chopped; 1 tablespoon tomato paste (concentrated purée); ½ teaspoon garam masala; ½ teaspoon ground turmeric; Plain cooked rice or roti

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Tinned Tomatoes Cookbook

By Samuel Goldsmith

Published 2024

About

Chana masala is a North Indian chickpea (garbanzo bean) curry that traditionally uses soaked dried chickpeas, however, using tinned ones gives you the flexibility to make this dish quickly. Tomatoes and chickpeas are a great combination, especially when enveloped in spices.

Ingredients

2 tablespoons sunflower or vegetable oil
1 large onion, finely chopped
4

Asia
India
Spice Mix
Gluten-free
Vegan

Method

Heat the oil in a large frying pan (skillet) or saucepan over a gentle heat. Add the onion and fry until softened, around 10-12 minutes. Stir in the garlic, ginger and green chillies, then cook for a further 1 minute.

Sprinkle in the spices, stir everything together and cook for 30 seconds. Tip in the tomatoes, half a tin of water, the tomato paste and chickpeas. Cook for 20-30 minutes