Vegan Chana Masala (Chickpea Curry)

• 2 tbsp Vegetable oil
• 1 large Yellow onion
• 1 medium Green chili pepper
• 4 cloves Garlic
• 20 g Ginger root
• 2 tsp Ground cumin
• 2 tsp Ground coriander
• 2 tsp Garam masala
• 2 tbsp Tomato purée
• 4 medium Tomato, ripe
• 800 g Canned chickpeas
• 1 medium Lemon

1. Finely chop the yellow onion. Slice the green chili pepper (remove the seeds for less heat), then finely chop the garlic and grate the ginger root.
2. Heat the vegetable oil in a saucepan over medium heat. Add the onion and cook for 8 to 10 minutes, stirring often, until softened and lightly golden.
3. Stir in the green chilli, garlic and ginger and cook for 1 minute until fragrant. Add the ground cumin, ground coriander and garam masala and cook for 30 seconds, stirring so the spices do not catch.
4. Add the tomato purée and cook for 1 minute to take off the raw edge. Grate the tomatoes into the pan (discard the skins if you like) and simmer for 5 minutes until the mixture looks glossy and slightly thickened.
5. Drain and rinse the chickpeas, then stir them into the sauce with 200 ml water. Simmer for 8 to 10 minutes, stirring occasionally, until thick enough to coat the chickpeas; mash a spoonful against the side of the pan to thicken further if needed.
6. Remove from the heat and squeeze in the lemon juice to taste. Rest for 2 minutes, then serve hot.

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