Chana Masala
Proof that a tin of chickpeas and a spice tin can outperform most takeaways. Tangy, warming and done before you have decided which show to put on.
- Total time
- 16 min
- Serves
- 2
- Effort
- Easy
What you need
Written for 2 — nudge the counter and the numbers follow.
0 of 10 in the basket.
How you make it
Heat the oil over medium-high and fry the onion for 4 minutes until the edges catch gold.
Add the garlic and ginger for 30 seconds, then the garam masala, coriander and turmeric for another 30 seconds so the spices bloom in the oil.
Tip in the tomatoes with a good pinch of salt and cook 4 minutes, pressing them down until the mixture thickens into a paste and oil beads at the edge.
Add the chickpeas and 100ml water, then simmer 5 minutes, crushing a few chickpeas against the pan to thicken the gravy naturally.
Stir in the amchur or lemon juice, taste for salt, and serve hot with rice or flatbread.
Read all that and thought “absolutely not”?
Completely fair. Chana Masala is sitting in the Indian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Indian kitchen
Spice layered on spice until the room smells incredible.