Saffron House · Main dishes

Chana masala

Name: Chana masala
Total time: 35 min
Yield: 2 servings
Ingredients: 480 g Canned chickpeas drained; 300 g Canned crushed tomatoes; 1 whole Onion; 2 cloves Garlic; 10 g Fresh ginger; 10 g Cilantro; 0.5 whole Lemon; 1 tsp Ground cumin; 1 tsp Ground coriander; 1 tsp Garam masala; 0.25 tsp Turmeric; 1 tbsp Olive oil; 0.5 tsp Salt

Chickpeas in a thick tomato masala, with ginger, toasted ground spices and a fresh lemon-cilantro finish.

35 minutes · Easy · 2 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Canned chickpeas drained480 g
Canned crushed tomatoes300 g
Onion1 whole
Garlic2 cloves
Fresh ginger10 g
Cilantro10 g
Lemon0.5 whole
Ground cumin1 tsp
Ground coriander1 tsp
Garam masala1 tsp
Turmeric0.25 tsp
Olive oil1 tbsp
Salt0.5 tsp

Quantities describe recipe usage, not package sizes.

Allergen notes

Check canned foods and spice blends for allergens.

Method

Start the masala

Dice onion, mince garlic and grate ginger. Heat oil over medium heat. Cook onion 7–8 minutes until softened; add garlic and ginger for 1 minute.

Add spices

Stir in cumin, coriander, garam masala and turmeric for 30 seconds. Add tomatoes, salt and 100 ml water. Simmer 8 minutes, stirring.

Simmer chickpeas

Drain and rinse chickpeas. Add to sauce and simmer uncovered for 12–15 minutes. Mash a few chickpeas against the side of the pot to thicken the sauce.

Brighten

Wash and chop cilantro. Add lemon juice gradually to taste, scatter cilantro and serve hot.

A little acidity at the end brings the spices into focus.

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