Easy Chana Masala with Chickpeas
Ingredients
- 2 cans of chickpeas
- 2 - 3 tbsp ghee (or oil of your choice, this would make the dish #vegan)
- 1/2 tsp cumin seeds
- 2 medium onions, chopped
- 2 frozen ginger + garlic cubes (or use 2 tsp fresh minced garlic + 2 tsp fresh minced ginger)
- 1 - 1.5 tsp salt (adjust to taste)
- 2 tomatoes, chopped
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp chilli powder
- 1 tsp turmeric powder
- 1.5 tsp curry powder
- water (as needed)
- 1 tbsp dried fenugreek/methi leaves
- 5 - 6 green chillies, sliced
- fresh coriander to garnish
Preparation
Add the ghee or oil to a pan, once hot add the cumin seeds, as soon as they splutter add the onions, ginger and garlic cubes and salt. Cook on low until soft and translucent.
Add the chopped tomatoes and cook until soft. Next add the ground spices and fry for a few minutes, add a splash of water to loosen the ingredients if needed. Next add the dried fenugreek leaves, followed by the drained chickpeas. Mix well and cover, cook over a low to medium flame for around 10 minutes.
Using a potato masher, mash some of the chickpeas, this helps the sauce to thicken whilst boiling. Now add some more water to your desired consistency, add the sliced green chillies and boil for a further 10 minutes.
Lastly garnish with fresh coriander and serve hot with rotis, puris, naans or rice.
Tips
This dish can be made vegan by using oil instead of ghee.
Pairs well with rotis or rice and can be topped with a fried, scrambled or boiled egg for extra protein.
