Quick Chana Masala

Chana Masala is a simple curry to make and this version can be made in about 20 minutes. Using a box grater to prepare some of the ingredients that would normally be chopped makes it even quicker. Grab your box grater and give it a go!

Yield

2 servings 

Ingredients list

Spring onions, about 6, finely sliced

Garlic, 2 cloves, grated

Ginger, thumb sized piece, grated

Green chili, ½ - 1, grated

1 can chopped tomatoes, 14.28oz (400g)

1 can chickpeas/garbanzo, 15.5oz (439g)

Cumin powder, ½ teaspoon

Turmeric powder, ¼ teaspoon

Chili powder, ¼ teaspoon

Olive Oil

Salt & Pepper

Method 

Heat a medium sized frying pan over a medium heat. Add a splash of olive oil and cook the spring onions until starting to soften, about 3-4 minutes. 

Throw in the grated garlic, ginger and green chili and cook for another 2 minutes, until everything is soft and paste like. 

Add the canned tomatoes, spices and a pinch of salt & pepper. Simmer over a low to medium heat for about 10 minutes until the sauce has thickened. 

Drain the chickpeas (reserving the liquid from the can) and add to the sauce. Simmer for a further 5 minutes, adding some of the reserved liquid to achieve the consistency of your liking. I personally prefer thick and sticky, but you do you! 

Enjoy at  breakfast with a side of scrambled eggs, or as dinner with a flatbread.