Using a ready-made chana masala spice blend – and if you’re really short on time, frozen chopped onions – makes the dish effortless to prepare. We’ve used dried chickpeas, but to save time you could use canned. 250g dried chickpeas is equivalent to approximately 500g canned chickpeas.
Chana Masala Ingredients Serves: 6
Chana Masala Method
- Cook chickpeas until tender, according to the instructions on their packet. If using tinned chickpeas, drain and move to the next step.
- Heat 75ml oil or ghee in a pan over a medium heat and add the ginger-garlic puree and chopped onions and fry, stirring regularly to prevent burning, until golden brown.
- Add the spice blend and tomatoes and 250ml water and cook for 10-15 minutes.
- Stir in the chickpeas and taste. If the tomatoes were sharp, add a little honey and then season with salt to taste.