Chana Masala
Preparation: 5 mins
Cooking: 30 mins
For 2 servings
Ingredients
- 1 onion
- 1 garlic clove
- 1 can peeled tomatoes (250 g)
- 1 jar cooked chickpeas (350 g)
- 1 bay leaf
- 2 cardamom pods (whole)
- 2 cloves (whole)
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander seeds
- 1/4 tsp turmeric
- 1 pinch cinnamon
- 1 handful fresh coriander
- rapeseed oil
- salt
Instructions
- Finely dice the onion and garlic. Finely chop the tomatoes. Rinse the chickpeas under running water and drain well.
- Heat 2 tbsp rapeseed oil in a high frying pan or casserole over medium heat. Add the onion and sauté for about 7 minutes until translucent.
- Add the garlic, bay leaf, cardamom, cloves and the remaining spices. Sauté briefly while stirring.
- Add the tomatoes and 1 tsp salt, stir well and simmer over low heat with the lid closed for about 10 minutes, until most of the liquid has evaporated.
- Add the chickpeas and simmer for another 10 minutes.
- Season with salt to taste and serve with freshly chopped coriander.
About this recipe
Chana Masala is a curry widely spread in India using chickpeas as the main ingredient. Typical for this dish are a slight spiciness and the many aromatic spices.