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Channa Masala


With the evenings drawing in - the heating ready to be turned on - the trees dropping their orange coats - its time for warm, nourishing, flavoursome dishes with spice!


This is a simple dish but also very cheap whilst being very good for you! Its nourishing and nurturing perfect for these Autumnal days. It also can be made in batches and frozen ready to feed a family a few evening meals.


Top Tip - don't worry about taking off the skin of ginger - just chop or grate the ginger with the skin (after a good wash) and the skin will cook with the flesh of the ginger. Saves so much time and is more nutritious too!
You can add in split red lentils too or instead of the chickpeas - tastes just as good, is just as economical too!




Chana Masala

Makes 1 portion – enough for small foil container. Multiply as necessary


5 tbsp chick peas

5 tbsp tinned tomatoes

1 small onion

1 clove of garlic

Knob of butter

Grated ginger (1cm cube size)

½ tsp turmeric

1 tsp garam masala

½ tsp coriander powder

½ tsp cumin powder

1 tsp cumin seeds

Squeeze of lemon juice

Sprigs of fresh coriander

Pinch of salt & pepper

½ tsp sugar


1. Cook the chickpeas for 20 minutes in water


2. Prepare onion – finely chop and cook with butter over a low heat in a frying pan


3. Peel and crush the garlic and add to the frying pan


4. Turn up the heat to medium and add the spices – turmeric/garam masala/coriander powder/cumin powder and cumin seeds & stir occasionally


5. Turn down the heat after 3-4 minutes and add the grated ginger, salt, pepper & sugar & mix thoroughly all the ingredients


6. Add the chick peas and tinned tomatoes – stir and keep at a low-medium heat for 20-30 minutes (stirring occasionally)


7. Then add a generous squeeze of lemon juice and tear of the coriander (you can include the stalks) and add


8. Mix thoroughly cook for 3-4 minutes and serve with roti or rice and yoghurt


To make it hot & spicy – add a chopped red chilli with the other spices!

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