Chana Masala

Quick and easy chickpea curry, delicious served with brown basmati rice and a little natural yogurt. This is a speedy go-to recipe when time is short. Can be stored in the fridge for up to three days.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Heat the oil in a deep frying pan and fry the onions for approximately 10 minutes until softened and golden.

Step 2

Stir in the garlic and ginger paste and cook for 1 minute.

Step 3

Add the ground spices and fry for 30 seconds.

Step 4

Add the chickpeas (no need to drain), tomatoes and 300ml of water.

Step 5

Bring the pan to a simmer and cook for 20 minutes.

Step 6

Stir in the lemon juice and check the seasoning before adding chopped fresh coriander to serve.