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Chana Masala
Ingredients
- 400g canned chickpeas
- 1 red onion sliced
- 2 garlic cloves crushed or sliced
- 3cm piece of ginger grated
- 1 red chilli, roughly chopped
- 2 tbsp olive oil
- 1 heaped tsp garam masala
- ½ tsp ground turmeric
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp chilli powder
- 1 tsp coconut sugar
- 400g can chopped tomatoes
- 300ml coconut milk
- 40g of fresh coriander
- Salt and pepper
Method
- Heat the oil in a pan, add the garlic, ginger, chilli and some seasoning. Fry for 5-10 minutes, until softened.
- Stir in the spices, and sugar, cook for 3 more mins before adding the tomatoes, salt, pepper and the rest of the sugar.
- Stir well and gently simmer for 15 minutes.
- Add the chickpeas to the pan with the coconut milk, check the seasoning, simmer for 20 minutes. Stir through half the coriander chopped.
- Serve with brown rice topped with the reminding coriander.