Chana Masala / Chickpea Curry

When I was living on a tight budget, a period of time that lasted about twelve years, I ate a lot of chana masala. You could get a really good one at Trader Joes that came in a vacuum packed pouch so all I had to do to have a decent dinner was make some rice, stick that in the microwave and put some yogurt on it. My budget didn’t usually extend even to fresh coriander but it didn’t matter. It was a good meal and I ate it a lot.

I don’t buy much in pouches anymore but I still love the comfort and ease of chana masala. I think it lives in the same part of my brain as my love of hummus. The chickpea is incredible to me. It is so high in protein and can be used in a lot of different ways. Chickpeas in cans are fine but when I discovered chickpeas in jars, my love deepened. Thank you some cooking show on Radio 4 on a long drive home from somewhere. I always keep them in the pantry now.

However, if you’re like I was and on a tight budget the beauty of the little legume is that you can get it just about anywhere and for a good price. Especially if you’re the kind of person who is organized enough to soak them overnight. I am not. Hence the cans and jars. With some tomato and spices, you’ll end up with either enough for dinner for four people or yourself for several meals.

To me this is comfort food at its best: simple to put together after a long day but still fortifying and satisfying enough that you feel like you’re taking care of yourself. I know it seems easier to order from Deliveroo but I guarantee you’ll be able to get these together faster than anyone can get to your front door. You’ll also have the benefit of a house that smells incredible while it’s cooking. If you’re feeling extra ambitious or want to impress your vegan friends, you can serve these as a snack.

Making

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4 generous servings

As short as 30 minutes but longer if you want to cook them down

Ingredients

1/4 neutral oil or olive oil

2 tsp cumin seeds

1 large onion, chopped

Whole head of garlic, chopped

Thumb sized piece of ginger, finely chopped or grated

1 red chili with seeds if you like a little heat

1 Tbsp ground coriander

2 tsp ground cumin

2 tsp paprika

1 tsp ground turmeric

1/2 tsp hot curry powder (adjust to taste)

2 large tomatoes, chopped

1000g (drained weight) chickpeas which will be four cans

Salt/pepper to taste

OPTIONAL FOR SERVING

Squeeze of lemon

Dollop of plain yogurt

Scattering of fresh coriander

Instructions

Put a large saucepan on medium high heat and add your OIL. When it has warmed up, add in the ONIONS and CORIANDER SEEDS. Let them cook for about five minutes to soften.

Add in the GARLIC, GINGER and CHILI. Stir and cook for a couple of minutes to soften. Add the CORIANDER, CUMIN, TURMERIC and CURRY POWDER and stir through. If it looks really dry, give it just a splash of water.

Put in the TOMATOES and CHICKPEAS and stir through. From here it is up to you how long you cook them, depending on how much you want the sauce to dry down. I like it quite dry and concentrated so I put it on a simmer for about 45 minutes but go until it looks and tastes the way you like it. Season at will.

Just before you serve it is really nice to give it that squeeze of LEMON JUICE to lift it a bit and you can never go wrong with some creamy YOGURT and bright CORIANDER. Unless it tastes like soap to you. In which case 🙁

Tags:Easy Good for a group