Chana Masala

Ingredients for Chana Masala

• 1 tablespoon olive oil

• 1 large onion, chopped

• 2 to 3 garlic cloves, minced

• Two 15- to 450g cans chickpeas, drained and rinsed

• 1 to 2 teaspoons garam masala or good-quality curry powder

• 1/2 teaspoons turmeric

• 2 teaspoons grated fresh or jarred ginger

• 2 large tomatoes, diced

• 1 tablespoon lemon juice

• 1/4 cup minced fresh coriander, or to taste

• Salt to taste

• Hot cooked grain (rice, quinoa, or couscous), optional

How to make Chana Masala

1. Heat the oil in a wide skillet. Add the onion and sauté until translucent. Add the garlic and continue to sauté until the onion is golden.

2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 60ml water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.

3. Stir in the coriander and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.