Ingredients
1 onion, red onion or shallots can also be used
1 tbsp garlic, chopped
1 tbsp ginger, chopped
1 tin chopped tomatoes, organic
1 tbsp tomato puree
3-5 dried chillies
1 tsp cumin seeds
1 tsp coriander seeds
2 tsp Garam Masala
1 tsp turmeric
1 tsp cumin, from Mabruka if possible
1/2 tsp chili powder
1/4 cayanne pepper (optional)
salt and black pepper
olive oil
2 tins chickpeas
handful of fresh coriander
Method
Rinse and chop onion, garlic and ginger. Drain the liquid from the chickpeas.
Add a bit of oil to a medium hot skillet and start by frying cumin seeds and coriander seeds. When they pop and the fragrance is nice add the onion, garlic, dried chili and ginger and sauté until the onion has turned soft and translucent.
Now add the spices and stir. Followed by the tomatoes and tomato paste. Fill half of the tin with water and add to the mix.
Let it simmer on low heat for 20 minutes and stir from time to time. Season to taste.
Take your blender or food processor and pour in everything from the skillet. If you don’t like your food too spicy remove the dried chillies first. Mix until all is combined and soft like a velvet. You can skip this part, but then the dish doesn’t turn out like the ones you get in restaurants.
Pour the blend into the skillet again and add the chickpeas. Let it simmer on low heat for 15-20 minutes.
Chana Masala is best served with rice and garnished with fresh coriander. Some like to add more coriander to the dish, it’s a matter of taste. Others don’t like coriander at all and it’s totally okay to skip it.
Poppadoms are a nice addition as well.
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