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Indian chana masala
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Whip up a delicious and quick chickpea curry using basic pantry ingredients for a budget-friendly meal!
Ingredients:
  • 36.80 gm vegetable oil
  • 1 tsp yellow mustard seeds
  • 1 brown onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 20.00 ml grated fresh ginger
  • 20.00 ml garam masala
  • 1/2 tsp turmeric
  • 1/4 tsp chilli powder (see tips)
  • 400g can diced tomatoes
  • 2 x 400g cans chickpeas, rinsed, drained
  • 50g baby spinach, plus extra, to serve
  • Natural yoghurt, to serve
  • Lemon wedges, to serve
Instructions:
  • In a large saucepan over medium heat, warm the oil until shimmering. Sauté the mustard seeds and onion, stirring, until the onion is golden and soft, about 4 minutes. Add the garlic and ginger, cook until aromatic, about 1 minute. Mix in the garam masala, turmeric, and chilli powder, cook for another minute. Fold in the tomato and 125ml (1/2 cup) water. Cover, reduce heat to low, and simmer for 10 minutes.
  • Gently mix in the chickpeas and spinach. When the spinach is wilted, take off the heat. Season with salt and divide into serving bowls. Garnish with a dollop of yogurt and some extra spinach leaves. Serve with lemon wedges.

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