Chana masala

A cheap, filling chickpea curry with a gentle kick. Easily turned down for small tongues by leaving out the chilli.

Ingredients

• 800 g Chickpeas, drained
• 2 Onions, finely chopped
• 0.5 Garlic, crushed
• 20 g Fresh ginger, grated
• 30 ml Vegetable oil
• 6 g Ground cumin
• 6 g Ground coriander
• 3 g Ground turmeric
• 6 g Garam masala
• 2 g Chilli powder, leave out for a mild version
• 400 g Chopped tomatoes
• 20 g Tomato purée
• 100 g Spinach
• 0.5 Lemons, juiced
• 4 g Salt
• 300 g Basmati rice
• 10 g Fresh coriander, to serve

Method

1. Soften the onions in the oil until golden.
2. Stir in the garlic, ginger, cumin, coriander, turmeric and chilli for a minute.
3. Add the tomato purée, tomatoes, chickpeas, salt and 150ml water. Simmer gently, mashing a few chickpeas to thicken the sauce.
4. Boil the rice in salted water, drain and keep covered.
5. Stir in the spinach, garam masala and lemon juice until the spinach wilts.
6. Serve over the rice with coriander.