Spicy chana masala

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chana-masala

Dom Franks

Ingredients

1 onion – chopped
2 cloves garlic – chopped
1 thumb-sized piece of ginger – chopped
a bunch of coriander stalks – chopped
2 teaspoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 teaspoon dried chilies
1 450g tin of chopped tomatoes
2 tins chickpeas – rinsed in cold water
1 tin-full of good quality vegetable stock
½ teaspoon paprika
1 teaspoon mango powder (amchoor powder)
½ teaspoon garam masala
the juice of half a lemon
fresh spinach (added extra)

Method

  1. In a large, deep pan with a lid, heat some butter and olive oil and then gently sauté the onions until beginning to soften.
  2. Add the garlic, ginger and coriander stalks (you could whizz these together in a blender to make a paste before adding to the onions) and let them all melt together for about 5 mins.
  3. Turn the heat to medium and add the coriander, cumin, paprika and turmeric and stir in.
  4. Add the tomatoes, chickpeas and stock.
  5. Add the mango powder, garam masala and lemon juice (and also throw in a little sugar) and the dried chillies, cover and cook for 10 minutes.
  6. Turn off the heat and set aside until ready to eat.
  7. Serve with rice and bread of your choice with plenty of yoghurt and mango chutney.

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