Punjabi Chana Masala (Chickpea Curry with Tomato and Spices)

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

1. Finely chop the onion. Crush the garlic, finely grate the ginger, and finely chop the green chilli (if using).
2. Heat the sunflower oil in a large pot over medium heat. Add the onion with a pinch of the salt and 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. Tip in the canned chopped tomatoes and the remaining salt. Simmer for 10 to 12 minutes, stirring occasionally, until the masala thickens and the oil begins to separate at the edges.
5. Add the chickpeas and water, then bring to a gentle simmer. Cook for 12 to 15 minutes, stirring now and then, until the sauce clings to the chickpeas; mash a spoonful of chickpeas against the side of the pot to thicken if you like.
6. Stir in the garam masala and cook for 1 minute. Take off the heat, stir through most of the fresh coriander, and scatter the rest on top to serve.

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