Our amazing trip to India taught us many things, but none more valuable than the importance of patience. Travelling in a country which regards time rather differently to the way we do in most European countries, means waiting is sometimes inevitable. Fortunately, this is not always the case when it comes to one of the counties best attractions; its food. And certainly not with this quick and easy chana masala (chickpea curry). This dish is one of the fastest and easiest authentic Indian dishes to make, which means it’s a regular for us. It’s full of fresh flavours from the coriander leaves and lemon juice and is satisfying and nutritious.
This dish is a great source of protein from the chickpeas, which have also been shown to be great for our hearts and turmeric is linked to reduced chances of developing Alzheimer’s disease in later life. So get it down you!
Ingredients for four servings:
1 tbsp coconut oil (other oils will work)
1 finely chopped onion
2 tbsp grated ginger
5 cloves chopped garlic
1 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
1 tsp garam masala
1 tsp Kashmiri chilli powder
6 freshly chopped tomatoes
1 can cooked chickpeas (or you can pre cook dried chickpeas)
1 large handful chopped coriander
Juice of 1 freshly squeezed lemon
Gently heat the coconut oil in a large pot, then add the onion and cook for 5 minutes until soft. Add the garlic and ginger and cook for 1 minute. Next, put the dried coriander, turmeric, cumin and chilli powder into the pot and cook for a further minute.
Now throw in the freshly chopped tomatoes, chickpeas and 450ml of water. Cover and simmer for around 20 minutes.
Turn of the heat and add the lemon juice, chopped coriander leaves and garam masala and stir before serving with steamed basmati rice. Enjoy!