Channa Masala
Serves: 4 people
Takes: 15 mins to 30 mins
There are literally a million things you can do with chickpeas. This is a easy midweek recipe if you want a fuss-free nutritious meal.
If I have any leftovers, which is rare, then I toss it through some dressed salad leaves the next day.
Ingredients
2 tablespoons vegetable oil, I like rapeseed oil
1 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
pinch of asafoetida/hing (optional)
2 spring onions, finely sliced
2 fat cloves of garlic, finely chopped
2 teaspoons root ginger, finely chopped
1 - 2 green chillies, finely sliced
1 tomato, chopped
1 1/2 tablespoons garam masala powder
600g cooked chickpeas, drained and washed if in brine
small handful fresh coriander, chopped
salt, to taste
Method
Gently heat the oil and add the mustard seeds, cumin seeds and asafoetida (if using).
When the seeds starts sizzling add the spring onions, garlic, ginger and chilli.
Saute for 1 minute before adding the tomatoes and garam masala. Sprinkle in a little water to protect your spices from burning.
Stir well and after a few minutes stir in the drained chickpeas. Add around 200ml of water.
Cover and allow to cook on a simmer for 10 minutes, stirring occasionally.
Taste and adjust the seasoning with salt.
Finally stir through the coriander and serve with your favourite Indian bread.
