Preparation: 5 mins
Cooking: 25 mins
For 2 servings
- 1 onion
- 1 garlic clove
- 1 can of peeled tomatoes (250 g)
- 1 jar of cooked chickpeas (350 g)
- 1 bay leaf
- 2 cardamom (whole)
- 2 cloves (whole)
- 2 tbsp. rapeseed oil
- 1 tsp. cinnamon
- 1/2 tsp cayenne pepper
- 1/2 tsp Garam Masala
- 1/2 tsp fenugreek
- 1/4 tsp ginger powder
- 1/4 teaspoon turmeric
- Salt, pepper, olive oil
- Finely dice the onion and garlic clove. Chop the tomatoes finely. Rinse the chickpeas under running water and drain.
- In a high frying pan or casserole, sauté the onion with a bit of olive oil over low-medium heat for 7 minutes until translucent.
- Then over high heat, stir in the garlic, bay leaf, cardamom and cloves and sauté briefly.
- Next, add the chickpeas and the remaining spices (cinnamon, cayenne pepper, garam masala, fenugreek, ginger powder, turmeric) and stir-fry for 2 minutes.
- Finally, add the tomatoes and 1 teaspoon of salt and stir vigorously. Simmer with the lid closed on low heat for about 20 minutes until the water from the tomatoes has completely boiled away.
- Season to taste with salt and pepper. 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.