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.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.