Chana Masala

Ingredients

2 red onions, sliced
1 tbsp sunflower oil
2.5cm piece fresh ginger, chopped
3 cloves garlic, chopped
400 g can chopped tomatoes
1 tsp dried chilli flakes
1 tsp ground cumin
2 tsp ground coriander
1/2 tsp turmeric
1/2 tsp fennel seeds
2 x 400 g cans chickpeas, drained and rinsed.
400 g can coconut milk
Handful of fresh coriander.
1/4 tsp garam masala
Juice of ½ lemon

Method
Slice the onions and put into a deep frying pan with the oil. Place over a medium heat and leave them to soften. Add the ginger and garlic and cook for 2-3 more minutes. Tip in the tomatoes, chilli flakes, cumin, ground coriander, turmeric and fennel seeds and garam masala. Stir well and simmer for 2-3 minutes, then add the chickpeas. Stir them in and then add the coconut milk. Stir well again and then over a medium heat, let it simmer until the liquid is reduce and the sauce is nice and thick. Stir every 5-10 minutes to avoid sticking.

Chop the coriander and add to the chickpeas. Squeeze over the juice from the lemon and adjust salt to taste. Serve immediately with pitta or naan bread or if you prefer some rice.

Original post with credits

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