Chana masala
Chickpeas simmered in a tangy onion and tomato gravy with cumin, coriander and garam masala, a hearty vegan curry for rice or flatbread.
Method
- 1
Heat the oil in a large heavy pan over medium heat and add the cumin seeds. Let them sizzle until a shade darker and fragrant.
- 2
Add the onions and cook, stirring often, until deep golden brown. This colour gives the gravy its depth.
- 3
Add the garlic, ginger and green chili and stir until the raw smell is gone.
- 4
Lower the heat and stir in the ground coriander, chili powder and turmeric for a few seconds so they toast without burning.
- 5
Add the tomatoes and salt and cook, stirring, until the mixture is thick and the oil pools at the edges.
- 6
Add the chickpeas and water and bring to a simmer.
- 7
Partly cover and simmer, stirring now and then, until the gravy has thickened and the chickpeas are soft.
- 8
Mash a ladleful of chickpeas against the side of the pan and stir them back in to give the gravy body.
- 9
Stir in the garam masala and lemon juice and simmer briefly.
- 10
Taste for salt and sharpness, scatter with fresh coriander and serve with rice or flatbread.
Notes
- Take the onions further than feels natural. Pale onions give a thin, sweet gravy.
- To cook from dried, soak 200 g chickpeas overnight and simmer until tender, about 1 hour, then use as above.
- For the very dark colour of Punjabi-style chole, simmer a black tea bag with the chickpeas and remove it before serving.
Equipment
Large heavy pan with a lid, Wooden spoon