Chana masala (chickpea curry)
● 2 x cans Chickpeas
● 1 x tsp Cumin seeds
● 1 x cup Spinach leaves
● 20 g Ginger
● 4 x Garlic cloves
● 1 x Onion
● 1 x Red Chill
● 2 x Roma tomatoes
● ½ tsp Turmeric
● 1 x tbsp Coriander powder
● 2-3 tsp Garam masala
● ½ tsp Fennel seeds
● 1 x tsp Amchuz (substitute lime or lemon)
● 2 x tsp Curry leaves
● Water for consistency
Method:
1. Chop finely (or blend to obtain a paste) onion, tomato, ginger, and garlic together.
2. Heat oil on medium heat, and start cooking the mixture for 3 minutes or until golden brown.
3. Add all spices and cook, stirring continuously. Add a bit of water if the sauce is thickening too much.
4. Add drained chickpeas to the sauce and cook until heated through.
5. Mix with some baby spinach and coriander before serving.
● 1 x tsp Cumin seeds
● 1 x cup Spinach leaves
● 20 g Ginger
● 4 x Garlic cloves
● 1 x Onion
● 1 x Red Chill
● 2 x Roma tomatoes
● ½ tsp Turmeric
● 1 x tbsp Coriander powder
● 2-3 tsp Garam masala
● ½ tsp Fennel seeds
● 1 x tsp Amchuz (substitute lime or lemon)
● 2 x tsp Curry leaves
● Water for consistency
Method:
1. Chop finely (or blend to obtain a paste) onion, tomato, ginger, and garlic together.
2. Heat oil on medium heat, and start cooking the mixture for 3 minutes or until golden brown.
3. Add all spices and cook, stirring continuously. Add a bit of water if the sauce is thickening too much.
4. Add drained chickpeas to the sauce and cook until heated through.
5. Mix with some baby spinach and coriander before serving.