Chana Masala with Fresh Ginger and Lemon
Chickpeas simmered in a rich, slowly browned onion and tomato masala, brightened at the end with plenty of lemon and coriander.
Ingredients
- Vegetable oil2 tbsp
- Onions2 pc
- Garlic4 cloves
- Fresh ginger30 g
- Green chilli1 pc
- Garam masala2 tsp
- Tinned chopped tomatoes1 can
- Tinned chickpeas2 can
- Lemon1 pc
- Coriander1/2 bunch
Method
- 01
Heat the oil in a large pan over medium heat and cook the finely chopped onions for 12 minutes, stirring, until deep golden, as this is where most of the flavour comes from.
- 02
Add the grated garlic and ginger and the chopped chilli and cook for 2 minutes, then stir in the garam masala for 30 seconds.
- 03
Tip in the tomatoes and cook for 5 minutes until thick and the oil starts to separate at the edges.
- 04
Add the drained chickpeas and 200 ml water, season and simmer for 15 minutes, crushing a few chickpeas against the side of the pan to thicken the sauce.
- 05
Squeeze in the lemon juice, scatter with coriander and serve with rice or flatbreads.
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