Chana masala (chickpea curry)

⏱ 35 min · Serves 4

A tangy, spiced chickpea curry built entirely from tins and spices. Cheap, filling, vegan and genuinely delicious with rice or flatbread.

Per serving: 295 kcal · 12.5g protein · 35.0g carbs · 11.5g fat

Ingredients

• 2 tablespoons oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• Thumb of ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric
• 1/2 teaspoon chilli powder
• 400g tin chopped tomatoes
• 2 x 400g tins chickpeas, drained
• Salt
• Squeeze of lemon
• Coriander, to serve

Method

1. Heat the oil and cook the onion for 8 minutes until soft and golden.
2. Add the garlic and ginger and cook for a minute, then stir in all the ground spices and cook for 30 seconds until fragrant.
3. Pour in the tomatoes and a splash of water and simmer for 5 minutes.
4. Add the chickpeas and season with salt. Simmer for 15 minutes, mashing a few chickpeas against the side to thicken the sauce.
5. Finish with a squeeze of lemon and a scatter of coriander. Serve with rice or naan.