12 Sep Chana masala
My take on the popular chickpea curry. Add more liquid if you like it soupier, or enjoy it as it is with a thick, rich sauce for dipping a slice of naan into or serving with quinoa or vegetable rice to soak up the flavours. If you have any vegetables that need eating up, you could add a large handful of cauliflower florets or some chopped butternut squash. And if you can’t get fresh chilli, just use chilli powder or flakes instead.
- Melt the coconut oil or ghee in a pan, add the onion and coriander stalks and fry over a medium heat for 8 minutes until softened.
- Add a pinch of salt, together with the garlic, ginger, chillies, cumin, turmeric and garam masala, and cook for another 2 minutes, stirring occasionally.
- Pour in the tomatoes and water or stock/broth and give everything a stir. Bring to a medium simmer and cook for 10 minutes, uncovered, until thickened. Add the chickpeas and baby spinach and cook for a further 4 minutes or until the spinach has wilted. Taste and adjust accordingly.
- Divide between bowls and scatter with coriander, to serve.
- 1 tbsp coconut oil or ghee
- 1 large onion, finely chopped
- 3 garlic cloves, finely chopped
- 3cm piece of fresh ginger, finely chopped
- 1–2 fresh chillies, deseeded and finely chopped (to taste)
- 2 tsps ground cumin
- 1 tsps ground turmeric
- 2 tsps garam masala
- 1 x 400g tin of chopped tomatoes
- 400ml water or stock/bone broth
- 2 big handfuls of fresh coriander, stalks finely chopped and leaves roughly chopped
- 2 x 400g tins of chickpeas, drained and rinsed
- 2 large handfuls or 100 g baby spinach
- 1 tablespoon lemon juice
- Sea salt