Chana masala
A tangy, spiced chickpea curry made from the cupboard. Cheap, filling and vegan.
- Time35 min
- LevelEasy
- Costabout £0.88 a head
Ingredients
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Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion for 10 minutes until golden.
10 min - 2
Add the garlic, ginger, cumin, coriander, turmeric and chilli powder and cook for 1 minute.
- 3
Stir in the tomatoes, water and salt. Simmer for 10 minutes until thickened.
10 min - 4
Add the chickpeas and crush a few against the side of the pan to thicken the sauce. Simmer for 10 minutes.
10 min - 5
Stir in the garam masala and lemon juice. Taste and add salt if needed.
- 6
Top with the coriander and serve with rice or flatbreads.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.