Chana Masala (Spiced Chickpea Curry)

• 1 large Yellow onion
• 4 cloves Garlic
• 20 g Ginger root, peeled
• 1 Green chili pepper
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• ½ tsp Ground turmeric
• 1 ½ tsp Garam masala
• 400 g Canned tomatoes
• 800 g Canned chickpeas
• 1 Lemon
• 15 g Fresh coriander
• 2 tbsp Olive oil
• 1 ½ tsp Fine sea salt
• 250 ml Water

1. Finely chop the onion. Crush the garlic, finely grate the ginger, and finely chop the green chilli (remove the seeds for less heat).
2. Heat the olive oil in a large pot over medium heat. Add the onion and salt, then cook for 8 to 10 minutes, stirring, until softened and lightly golden.
3. Stir in the garlic, ginger and green chilli and cook for 1 minute until fragrant. Add the ground cumin, ground coriander and ground turmeric and cook for 30 seconds, stirring constantly.
4. Add the canned tomatoes and bring to a gentle simmer. Cook for 10 to 12 minutes, stirring occasionally, until the sauce thickens and the oil starts to separate at the edges.
5. Drain and rinse the chickpeas, then add them to the pot with the water. Simmer for 10 to 12 minutes until the chickpeas are tender and the curry is thick but spoonable.
6. Stir in the garam masala and squeeze in the lemon juice to taste. Roughly chop the fresh coriander and scatter over the top, then serve hot.

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