Make this comforting chana masala as a main meal or side. This veggie chickpea curry is gluten-free, good for you and freezable, so you can save the leftovers.
Prep:15 mins
Serves 6 – 8
800g canned chickpeas or 720g jar giant chickpeas3 onions, quartered3 garlic cloves5cm piece of ginger2-3 green chillies, roughly chopped1½ tbsp ghee½ tsp ground coriander½ tsp ground cumin½ tsp chilli powder (Kashmiri if possible)1 tsp turmeric1 tsp garam masala1 ½ tsp amchoor powder (optional)3 medium tomatoes (around 300g), roughly chopped, or 400g can chopped tomatoes1 lemon, juiced½ small pack coriander leaves, to serve
STEP 1Drain the chickpeas, add to a large pan with 400ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.STEP 2Blitz the onions with the garlic, ginger and green chillies. Melt the ghee in a large saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.STEP 3Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.
