Chana Masala (Chickpea Curry)

Chickpeas simmered in a spiced tomato and onion sauce. Hearty, cheap and naturally vegan.

• 2 cans (15 oz) chickpeas, drained and rinsed
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 can (15 oz) crushed tomatoes
• 2 tsp garam masala
• 1 tsp cumin
• 1/2 tsp turmeric
• 2 tbsp cooking oil
• Cilantro and cooked rice for serving

Instructions

1. Cook the onion. Cook the onion in oil over medium heat until golden, about 8 minutes.
2. Bloom the spices. Add the garlic, ginger, garam masala, cumin and turmeric and stir 1 minute until fragrant.
3. Simmer. Add the tomatoes, chickpeas, 1/2 cup water and 1 tsp salt. Simmer 15 minutes, mashing a few chickpeas to thicken the sauce.
4. Serve. Top with cilantro and serve with rice.

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