Easy 15-Minute Chana Masala
Ingredients
For the base
- 2 x 400g tin chickpeas
- 2 x 400g tinned tomatoes
- 3 garlic cloves minced
- 1 medium heat red chilli
- 1 thumb sized piece of ginger (1/2 grated and 1/2 finely chopped)
- 2 x 400ml coconut milk (optional to make it creamy as traditionally it's just tomatoes)
- 70g fresh or frozen spinach
- Handful fresh tomatoes
- 200ml water
Spices & seasoning
- 1 tsp cumin
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1/2 tsp sea salt flakes
Preparation
In a large pot, sauté the minced garlic, chopped ginger, and chili over medium heat until fragrant
Add the spices and salt, stirring for about one minute to release their flavors
Stir in the tinned tomatoes, chickpeas, and water, then bring to a simmer and cook for 10 minutes
Add the spinach and fresh tomatoes, cooking until the spinach wilts and tomatoes soften
If using coconut milk, stir it in and heat through for a creamy texture
Meanwhile, cook the basmati rice according to package instructions
Serve the Chana Masala hot over the cooked rice
