Chickpea Curry (Chana Masala)

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Ingredients

• 1 tin (400g) chickpeas, drained and rinsed
• 1 tbsp sunflower oil
• 1 large onion, finely diced
• 2 garlic cloves, crushed
• 1 tsp fresh ginger, grated
• 1 tin (400g) chopped tomatoes
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• ½ tsp turmeric
• ½ tsp chilli powder (adjust to taste)
• salt and black pepper
• fresh coriander, chopped (to serve)
• basmati rice or naan (to serve)

Method

1. Warm the oil in a large, heavy-based pan over medium heat.
2. Cook the onion for 6-8 minutes until softened and lightly golden.
3. Add the garlic and ginger, stirring for 1-2 minutes until aromatic.
4. Sprinkle in all the dried spices and cook for another minute, stirring constantly to prevent burning.
5. Tip in the tomatoes and chickpeas, crushing some of the chickpeas lightly with the back of your spoon.
6. Season generously with salt.
7. Bring to a gentle simmer, then reduce heat and cook uncovered for 12-15 minutes, stirring occasionally, until the sauce has thickened nicely.
8. Taste and adjust seasoning.
9. Scatter with fresh coriander and serve alongside fluffy basmati rice or warm naan.

Cook's notes

Add a splash of coconut milk for richness, or stir through some spinach in the final minutes.

This curry tastes even better the next day as the flavours develop.