Chana masala

Ingredients

• 60 gm ghee
• 1 onion, finely chopped
• 1 tbsp garam masala
• 2 tsp turmeric
• 1 tsp coriander seeds, crushed
• 25 gm (about 5cm) ginger, finely chopped
• 2 garlic cloves, crushed
• 800 gm canned chopped tomatoes
• 300 ml water
• 800 gm canned chickpeas, drained and rinsed
• Handful of chopped coriander, plus coriander sprigs to serve
• Greek-style yoghurt, steamed basmati rice (optional) and lime wedges, to serve

Instructions

1. 1

   1.: Heat ghee in a saucepan over medium-high heat. Add onion and stir until almost soft (6-8 minutes).

2. 2

   2.: Add garam masala, turmeric and coriander seeds, and stir until fragrant (1 minute), then add ginger and garlic and stir until fragrant (1 minute). Add tomato and water, bring to a simmer, season to taste and simmer until thick (5 minutes). Stir chickpeas through sauce and simmer until heated through (5 minutes). Season to taste.

3. 3

   3.: Stir chopped coriander through chickpea mixture. Top with yoghurt and coriander sprigs, and serve with rice and lime wedges.