Chana Masala with Canned Chickpeas
Canned chickpeas simmer in a tomato sauce with onion, garlic, ginger and spices. Add garam masala towards the end, then finish with lemon juice and fresh coriander.
The original recipe gives about 35 minutes and 3–4 servings. Rice or flatbread makes a useful accompaniment. Adjust the chilli to your taste; the dish can be warmly spiced without being very hot.
Ingredients
The can weights include the liquid; drain and rinse the chickpeas before cooking. Garam masala is a spice blend, separate from the ground cumin and coriander in the list.
Equipment
A deep frying pan, a sieve, a knife and a chopping board.
How to make it
- Prepare the ingredients. Drain and rinse the chickpeas. Finely chop the onion, garlic and peeled ginger.
- Cook the onion. Heat the oil in the pan. Cook the onion for 6–7 minutes until golden, stirring so it colours evenly.
- Warm the aromatics and spices. Add garlic, ginger, ground cumin, ground coriander, turmeric and paprika. Stir for about 30 seconds.
- Reduce the tomatoes. Add the tomatoes and their juice, breaking up any large pieces. Season with salt and a little chilli. Cook over medium heat for 8–10 minutes, until the sauce thickens.
- Add the chickpeas. Stir in the drained chickpeas, garam masala and 80–100 ml hot water. Simmer for about 10 minutes. Mash a few chickpeas into the sauce if you prefer a thicker texture.
- Finish and serve. Remove from the heat. Add lemon juice and fresh coriander to taste. Serve with rice, flatbread or fresh vegetables.
Tips for the sauce
- Start with a little chilli, taste, and increase it if needed. Spice blends may differ in heat.
- Let the tomato sauce thicken before adding the chickpeas.
- If using dried chickpeas, soak and cook them separately until tender first; this is not a recipe for cooking dried chickpeas in tomato sauce.
Serving and leftovers
Serve with rice or flatbread to catch the sauce. Keep cooled leftovers in a closed container in the refrigerator for up to two days.