Chana Masala RAM

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Step 1

STEP 1 Drain the chickpeas, add to a large pan with 500ml of water and season. Bring to the boil, then turn off the heat and set aside to allow the chickpea flavour to infuse the water.

Step 2

STEP 2 Blitz the onions with the garlic, ginger and green chillies. Heat the oil in saucepan, then add the onion mix with a pinch of salt and cook for 8-10 mins, until softened.

Step 3

STEP 3 Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to the bottom of the pan. Add the tomatoes and another splash of water and cook for 5 mins, squishing the tomatoes with a spoon as they soften. Tip in the chickpeas, along with their cooking water. Cook for 10 mins. Season well, add the lemon juice, and a splash of water if you like a looser curry. Scatter with the coriander, to serve.