Chickpea Chana Masala

  • Mains
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Serves 4:

  • 2 tbsp coconut oil
  • ¾ cup brown basmati rice
  • 2 onions
  • 6 cloves garlic
  • 5cm ginger
  • 1 mild green chilli
  • 2 tins chickpeas
  • 2 tins chopped tomatoes
  • 3 tsp cumin seeds
  • 3 tsp garam masala
  • 3 tsp ground coriander
  • 1 tsp turmeric
  • 1½ tsp salt
  • ½ tsp black pepper
  • 1 tsp lemon juice
  • Handful fresh coriander

  1. Heat 2 tbsp coconut oil over medium-low heat in a large saucepan. Add 3 tsp cumin seeds and fry 2 mins.

  2. Chop 2 onions and add to oil. Fry 10 mins, stirring often, till soft.

  3. Mince and add to pan, cooking 3 mins longer:

    • 6 cloves garlic
    • 1 mild green chilli
    • 6cm ginger

  4. Add:

    • 3 tsp garam masala
    • 3 tsp ground coriander
    • 1 tsp turmeric
    • 1½ tsp salt
    • ½ tsp black pepper

  5. Add 2 tins of chopped tomatoes and 2 tins drained chickpeas. Cook over medium heat to reduce, 25 mins.

  6. Cook ¾ cup brown basmati rice according to packet.

  7. Stir through 1 tsp lemon juice before serving. Garnish with fresh coriander to taste.

Modified from Oh She Glows page 163