Chana Masala
This creamy chana masala has become a real hit in my household for many reasons- mainly because I often have the ingredients knocking around so it has become a back-up tea when I have forgotten to get stuff in! It is also dead cheap to make which is another massive bonus and it lends itself well to batch cooking too.
Serves: 4-6 people
Prep: 5 Mins
Cooking Time: 30 Mins
Ready In: 35 Mins
- 2 or 3 red or white onions (or a mix of the 2, which is my preference)
- 2x 400g tins tomatoes- plus extra water- 1/3 tin in each to swill out
- 2x 400g tins chickpeas, drained
- 3 cloves garlic, crushed
- 1tsp each of ginger, garam masala, fenugreek, cumin and coriander
- 150ml double cream
- Dice the onions, and pop in a large pan with the olive oil. Sautee for 10 minutes or so on a low heat until the onions are soft.
- Tip in the spices and garlic, then cook for a minute or two, until the spices are fragrant.
- Tip in the chickpeas, tomatoes and water. Bring to the boil, and then reduce to a simmer for 20-30 minutes.
- Finally, tip in the cream and then heat up again, but be careful not to boil. Serve with rice (and/or naan) and top with fresh coriander.
Method
- Dice the onions, and pop in a large pan with the olive oil. Sautee for 10 minutes or so on a low heat until the onions are soft.
- Tip in the spices and garlic, then cook for a minute or two, until the spices are fragrant.
- Tip in the chickpeas, tomatoes and water. Bring to the boil, and then reduce to a simmer for 20-30 minutes.
- Finally, tip in the cream and then heat up again, but be careful not to boil. Serve with rice (and/or naan) and top with fresh coriander.
Ingredients
- 2 or 3 red or white onions (or a mix of the 2, which is my preference)
- 2x 400g tins tomatoes- plus extra water- 1/3 tin in each to swill out
- 2x 400g tins chickpeas, drained
- 3 cloves garlic, crushed
- 1tsp each of ginger, garam masala, fenugreek, cumin and coriander
- 150ml double cream
Additional Information
Chickpeas in their whole form can pose a choking risk for infants- therefore I would recommend that you mash these down when serving until they are at least 12 months old.
Store leftovers in the fridge for up to 3 days or freeze.
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