Chana Masala

Ingredients

• 1.8 lbchickpeas, two cans, drained and rinsed
• 2onions, finely chopped
• 14 ozchopped tomatoes
• 4 clovesgarlic, crushed
• 1 ozginger, finely grated
• 2 tspcumin seeds
• 2 tspground coriander
• 1 tspground turmeric
• 2 tspgaram masala
• 2 tspamchur, dried mango powder
• 2green chilies, slit
• 3 tbspvegetable oil
• 1 1/2 tspsea salt
• 3/4 ozfresh cilantro, chopped

Method

1. 1

   Heat the oil and cook the chopped onions over medium heat, stirring now and then, until they are genuinely brown at the edges and have shrunk to about a third of their volume.

2. 2

   Add the cumin seeds and let them sizzle for thirty seconds, then the garlic, ginger and slit chilies, then the ground coriander and turmeric. Stir constantly for a minute.

3. 3

   Tip in the tomatoes and the salt and cook until the mixture darkens, thickens and oil starts to separate out at the edges of the pan.

4. 4

   Stir in the drained chickpeas with a splash of water and simmer so they take up the masala. Crush a spoonful of them against the pan to thicken the sauce.

5. 5

   Take the pan off the heat and stir through the garam masala, the amchur and the fresh cilantro. Taste and add more amchur until it is properly tangy.

Nutrition per serving