Chana masala with tinned chickpeas
A tangy, spicy chickpea curry in a tomato and onion sauce, a cupboard supper that feeds a crowd.
- Time35 min
- LevelEasy
- Costabout £0.70 a head
Ingredients
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Method
- 1
Spray a large pan and fry the onions over a medium heat for 8 minutes until golden brown.
8 min - 2
Add the garlic, ginger, cumin, ground coriander, turmeric, paprika and chilli powder. Stir for 1 minute.
- 3
Add the tomatoes and cook for 5 minutes, mashing them down, until thick and darker in colour.
5 min - 4
Add the chickpeas and water. Simmer for 15 minutes until the sauce clings to the chickpeas.
15 min - 5
Stir in the garam masala and lemon juice, season with salt and top with fresh coriander.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.