Name: Chana masala (chickpea curry)
Total time: 40 min
Yield: Serves 4-6
Ingredients: 2 onions roughly chopped; 3 cloves garlic roughly chopped; a thumb-sized piece ginger roughly chopped; 2 tbsp vegetable oil; 2 tsp black mustard seeds; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; 400g tin chopped tomatoes; 2 x 400g tins chickpeas drained and rinsed; ½ tsp garam masala; ½ lemon juiced; a small bunch coriander chopped; roti or rice to serve

2 onions
roughly chopped
3 cloves garlic
roughly chopped
a thumb-sized piece ginger
roughly chopped
2 tbsp vegetable oil
2 tsp black mustard seeds
1 tsp ground cumin
1 tsp ground coriander
½ tsp ground turmeric
400g tin chopped tomatoes
2 x 400g tins chickpeas
drained and rinsed
½ tsp garam masala
½ lemon
juiced
a small bunch coriander
chopped
roti or rice
to serve

Method

step 1
Put the onions, garlic and ginger into a food processor and whizz to a smooth purée (add a splash of water if needed). Heat the vegetable oil in a large pan and fry the mustard seeds until they begin to pop, then add the spices and cook for 1 minute.
step 2
Tip in the purée with a little seasoning and cook gently for 15 minutes until it darkens and thickens, then add the tomatoes and chickpeas. Simmer for another 15 minutes until thickened, then season and stir in the garam masala, lemon juice, coriander and a splash of boiling water to loosen, if needed. Spoon into bowls and serve with roti (try our step-by-step recipe here) or rice.