This simple and easy recipe for the infamous Indian curry, Chana Masala is made of a rich, creamy, spiced tomato gravy combined with chickpeas and is perfect when served with fluffy basmati rice and naan bread.
Servings: 2 people
- 1 can cooked chickpeas
- 2 tbsp rapeseed oil
- 1 onion diced
- 5 cloves garlic crushed
- 2 tbsp tomato puree
- ½ tsp turmeric
- 1 tsp cumin
- 1 tsp garam masala
- 150 ml water
- Handful fresh coriander
In a saucepan, fry the onion until brown, around 10 minutes on medium to high heat.
Add the garlic and cook for a further 2-3 minutes.
Add the spices and tomato puree with a dash of water and simmer for 5 minutes.
Add the chickpeas and continue to simmer for another 10 minutes, add water if necessary to desired consistency.
Add coriander and serve.
Calories: 174kcal | Carbohydrates: 10g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Sodium: 14mg | Potassium: 198mg | Fiber: 2g | Sugar: 3g | Vitamin A: 82IU | Vitamin C: 8mg | Calcium: 36mg | Iron: 1mg