Ingredients
- 1 tbsp coconut oil or olive oil
- 1
- 1
- ⁄
- 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
- ⁄
- 2
- tsp garam masala
- 1
- 1
- ⁄
- 2
- tsp ground coriander
- 1
- ⁄
- 2
- tsp ground turmeric
- 3
- ⁄
- 4
- tsp fine-grain sea salt, plus more as needed
- 1
- ⁄
- 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
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.
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.
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.
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.
Serve over cooked basmati rice, and garnish with a squeeze of fresh lemon juice and some chopped coriander just before serving.
Top Tip
For a grain-free option, serve the chana masala atop a baked potato.
