Chana masala
चना मसाला
Chickpeas in a tangy onion and tomato masala.
At a glance
- Time
- 40 min
- Serves
- 4
- Kitchen
- Indian
- Heat
- Medium
Vegan
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A North Indian favourite that happens to be vegan. If you can make a chilli con carne, you can make this. Dried chickpeas need soaking overnight; tinned work if you are in a hurry.
Method
If using dried chickpeas, drain the soaked chickpeas and boil them in fresh water for 1 hour, until soft. Keep a mug of the cooking water.
Heat the oil and fry the cumin seeds until they sizzle. Add the onion and fry until golden, 8 to 10 minutes.
Add the ginger-garlic paste and green chilli and fry for 1 minute.
Add the tomatoes, turmeric, chilli powder, ground coriander and salt. Cook, stirring, until the tomatoes break down into a thick paste, about 8 minutes.
Add the chickpeas and a mug of their cooking water (or plain water). Simmer for 15 minutes. Crush a few chickpeas against the side of the pot to thicken the sauce.
Stir in the garam masala, squeeze over the lemon and scatter the coriander.
Chole masala is a ready mix made for this dish. Use 2 teaspoons of it in place of the garam masala and ground coriander.
Eat it with: Rice, roti, or frozen parathas warmed in a dry pan.
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