Chana Masala

Ingredients

• 2 Tbsp oil
• 1 large brown onion (peeled and finely chopped)
• 4 cloves garlic (peeled and crushed)
• 1 Tbsp grated ginger (either fresh or from a jar)
• 2 cloves
• 2 cardamom pods (bruised)
• 1 stick cinnamon
• 1 bay leaf
• 2 green chillies (deseeded and finely chopped (optional))
• 1 1/2 tsp ground coriander
• 1 1/2 tsp garam masala
• 1/2 tsp turmeric
• 1/2 tsp chilli powder
• 1/2 tsp ground cumin
• 1/2 tsp amchoor (or a squeeze of lemon juice at the end)*
• 1/4 tsp black pepper
• 1 tsp dried fenugreek leaves ((optional))
• 1 400 g (14 oz) tin of chopped tomatoes
• 2 400 g (14 oz) tins chickpeas (drained and rinsed)
• salt to taste

Instructions

1. 1

   Heat the oil in a large pan over a low heat and add the chopped onion. Cook gently, stirring often, for about 10-15 minutes until soft and translucent. If it starts to catch on the the bottom of the pan you can add a splash of water as needed.

2. 2

   Add the garlic, ginger, cloves, cardamon, cinnamon, bay leaf and green chillies (if using) and cook for about 3 minutes.

3. 3

   Add the coriander, garam masala, turmeric, chilli powder, cumin, amchoor (if using) and pepper and cook for a couple more minutes.

4. 4

   Add the fenugreek leaves (if using), tinned tomatoes, chickpeas and a splash of water. Bring up to a gentle simmer and cook for about 15-20 minutes until thick. Stir often and add a splash more water if needed.

5. 5

   Season to taste with salt and add a squeeze of lemon juice if you did not add amchoor. You can add a little more garam masala if you feel it needs it.

6. 6

   Leftovers will keep in the fridge for 3 days.