Chana masala

• porsi: 8

Bahan-bahan

800g canned chickpeas or 720g jar giant chickpeas

3 onions, quartered

3 garlic cloves

5cm piece of ginger

2-3 green chillies, roughly chopped (see p39)

11/2 tbsp ghee

1/2 tsp each ground coriander,

ground cumin, chilli powder (Kashmiri if possible)

1 tsp each turmeric and garam masala

11/2 tsp amchoor powder (see p39, optional)

3 medium tomatoes (around

300g), roughly chopped, or

400g can chopped tomatoes

1 lemon, juiced

1/2 small pack coriander leaves. to serve

Petunjuk

1 Drain the chickpeas, add to a large pan with 400ml 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.

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

3 Stir in the spices, and cook for 3 more mins, adding a splash of the chickpea water to stop them sticking to 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.