Chana masala with brown rice
Chickpeas simmered in a tangy tomato and ginger sauce, served with brown rice. Weeknight comfort that keeps well.
- Time40 min
- LevelEasy
- Costabout £0.80 a head
Ingredients
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Method
- 1
Cook the rice in boiling water for 22 minutes, then drain and cover to keep warm.
22 min - 2
Heat the oil in a deep pan and fry the onion for 8 minutes until golden.
8 min - 3
Add the garlic, ginger, cumin, coriander, turmeric and chilli powder. Stir for 1 minute.
- 4
Add the tomatoes, chickpeas, water and salt. Simmer for 15 minutes, crushing a few chickpeas with the back of the spoon to thicken the sauce.
15 min - 5
Stir in the garam masala and lemon juice. Taste and adjust the salt.
- 6
Scatter over the coriander and serve over the rice.
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.