Chana Masala

Name: Chana Masala
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Yield: 1 serving
Cuisine: Indian
Ingredients: 60 g dried chickpeas; 80 g onion; 120 g tomatoes; 2 cloves garlic; 2 cm fresh ginger; 1 green chilli; 1 tbsp vegetable oil; 0.5 tsp cumin seeds; 1 tsp ground coriander; 0.25 tsp ground turmeric; 0.5 tsp Kashmiri chilli powder; 0.5 tsp garam masala; 0.5 tsp amchur; 0.5 tsp salt; 1 tbsp coriander leaves; 1 wedge lemon; 400 ml water; 1 black tea bag

Punjabi-style chickpeas simmered in a dark, tangy onion-tomato masala, sharpened with amchur and finished with fresh coriander and lemon. Eat it with roti, bhatura or plain rice.

Lunch & dinner Vegan 8g+ fibre

85 min15 prep · 70 cookMedium452 kcalper serving

Method

Put 60 g of dried chickpeas in a bowl, cover with plenty of cold water and leave to soak for at least 8 hours or overnight. They should swell to roughly double their size; drain and rinse.
Tip the drained chickpeas into a small saucepan with 300 ml of fresh water, 0.25 tsp of the salt and a black tea bag. Bring to the boil, skim any foam, then cover and simmer gently for 45-50 minutes until a chickpea crushes easily between finger and thumb. Discard the tea bag and reserve the dark cooking liquor.
Meanwhile crush 2 cloves of garlic with 2 cm of ginger and 1 of green chilli to a rough paste in a mortar. Heat 1 tbsp of oil in a small kadai or heavy frying pan over a medium flame and let 0.5 tsp of cumin seeds crackle for about 20 seconds.