Easy 15-Minute Chana Masala
Ingredients
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)
- 70g fresh or frozen spinach
- Handful fresh tomatoes
- 200ml water
Spices and seasoning
- 1 tsp cumin
- 1 tsp garam masala
- 1/4 tsp turmeric
- 1/2 tsp sea salt flakes
Accompaniments
- 180g tilda basmati rice or 1 x tilda pouch
Preparation
Sauté minced garlic, ginger, and chili in a pot until fragrant.
Add spices and salt, stirring for about one minute to release aromas.
Mix in chickpeas, tinned tomatoes, water, and fresh tomatoes, then simmer for 10-15 minutes until flavors meld.
If using, stir in coconut milk and spinach, and heat through until spinach wilts.
Serve hot, optionally with cooked basmati rice.
