Classic spicy curry cooked with tomato and chickpeas. Chana Masala is considered one of the most popular dishes in the world. It's cheap, easy to make, well balanced and loaded with healthy spices. Serve it with rice, nann bread, chapati or even cauliflower rice. This recipe should serve 3-4 portions.
1 tablespoon of ghee or coconut oil if vegan
1 large onion, sliced
3 cloves of garlic, minced
1 inch piece of ginger, minced
1 fresh green chili, cut julienne
2 teaspoons of garam masla
1 teaspoon cumin
1 teaspoon of turmeric
1 teaspoon of chili powder
1 tin of chickpeas
1 tin of chopped tomato
100ml of water
1 large tomato chopped
4 large handfuls of fresh baby spinach
Squeeze of fresh lemon
Use a low heat to melt the coconut oil or ghee in a pan. Add the onions and fry for 10 minutes so they turn a golden colour. Add the garlic, ginger and fresh chili to the pan and fry for a couple more minutes. Next add the garam masala, cumin, turmeric and chili powder and mix in so that the onions are well covered and the spices get a bit of a toasting.
Wash the chickpeas and add them to the pan with the tomato. Allow them to fry with the spices for 5 mins. Next add the tin of chopped tomato's. Wash the tin with 100ml of water and pour in the pan to thin the curry. Allow to cook on a low heat for a minimum for 20 minutes. After 20 minutes add the spinach in batches so it reduces down well. Cook for another 10 minutes.
Just before serving squeeze in the lemon juice.