Chana masala
A pot of chickpeas in a spiced tomato sauce, mashed a little to thicken it. Flatbread for scooping, and not much washing up. Even better the next day.
- Time
- 30 min
- Serves
- 2
- Kind
- Curry
- Also
- One pot
Method
- Chop the onion finely, crush the garlic, and peel and grate the ginger. Drain and rinse the chickpeas.
- Warm the olive oil in a large, deep pan over a medium heat. Add the onion and a pinch of salt and cook for about 8 minutes, until soft and starting to turn golden.
- Add the garlic, ginger, garam masala and cumin and cook for 1 minute until fragrant.
- Pour in the chopped tomatoes, chickpeas and 150 ml of water. Simmer for 20 minutes, stirring now and then, until the sauce is thick.
- Crush a few of the chickpeas against the side of the pan with the back of a spoon to thicken the sauce further, then add salt and pepper to taste.
- Warm the flatbread in a toaster or under a hot grill for about a minute. Spoon the chana masala into bowls and serve with the flatbread for scooping.
Tip Chopped raw red onion and a squeeze of lemon on top add freshness, if you have them to hand.
Per portion
| Energy | 635 kcal |
| Protein | 28 g |
| Carbohydrate | 89 g |
| of which sugars | 15 g |
| Fat | 17 g |
| of which saturates | 2 g |
| Fibre | 18 g |
| Salt | 1.23 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- chickpeas2 tins
- onion1
- garlic3 cloves
- ginger20 g
- chopped tomatoes1 tin
- flatbread2
- garam masala2 tsp
- cumin1 tsp
- olive oil1 tbsp
