Chana Masala

Chana Masala

It’s not often that I can be persuaded to go vegetarian, but if it involves chickpeas, I’m usually sold. This recipe is adapted from Molly Wizenberg’s fantastic book, “A Homemade Life“. I’ve changed the spicing to suit my own tastes and added some more fresh ingredients such as ginger green chili and mint. This is great served with naan bread and some poppadoms.

Ingredients

  • 2 tbsp groundnut oil
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • piece of ginger, minced (about a tablespoon)
  • 1 tsp of each of the following: cumin seeds, ground coriander, turmeric, garam masala, dried fenugreek leaves
  • ½ tsp chilli powder
  • 1 green chilli pepper, finely chopped
  • 2 x 400g cans chopped tomatoes
  • 1 tsp sugar
  • 2 x 400g cans chickpeas
  • 1 tbsp concentrated tomato pureé
  • 5 tbsp plain yoghurt
  • baby spinach leaves, a few handfuls
  • fresh coriander
  • fresh mint
  • salt and pepper

Method

  1. Heat the oil in a heavy-based saucepan. Add the chopped onion and fry very gently until the onion is brown and completely caramelised.
  2. Add the garlic, ginger and spices then fry for another two minutes, stirring frequently.
  3. Add the tomatoes, green chili, sugar, chickpeas and tomato pureé then bring to the boil. Season with a little salt and reduce the heat. Simmer gently for about 10 minutes.
  4. Before serving, stir the yoghurt through and add the spinach and chopped fresh herbs. Taste for seasoning.

Serves 2-3.

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