Chana Masala Recipe

The Oh She Glows Cookbook by Angela Liddon (£13.89; Avery Publishing)

Ingredients

• 1 tbsp coconut oil or olive oil
• 1

1

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2

• tsp cumin seeds
• 1 yellow onion, diced
• 1 tbsp minced fresh garlic
• 1 tbsp minced peeled fresh ginger
• 1 green serrano chile pepper, seeded and minced
• 1

1

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2

• tsp garam masala
• 1

1

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2

• tsp ground coriander

1

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2

• tsp ground turmeric

3

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4

• tsp fine-grain sea salt, plus more as needed

1

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4

• tsp cayenne pepper
• 793g can whole peeled or diced tomatoes, with their juices
• 793g can chickpeas, or 750 ml cooked chickpeas, drained and rinsed
• 250 ml dry/uncooked basmati rice, for serving
• drizzle fresh lemon juice, for serving
• handful fresh coriander, chopped, for serving

Method

1. In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.

2. Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne, and cook for 2 minutes more.

3. Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon. You can leave some chunks of tomato for texture.

4. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavours to develop.

5. Serve over cooked basmati rice, and garnish with a squeeze of fresh lemon juice and some chopped coriander just before serving.