Chana Masala
Ingredients
1 jar Navarrico chickpeas, rinsed and drained 540g
1 tablespoons coconut oil, or olive oil
1 tsp mustard seeds
½ tsp cumin seeds
1 onions, chopped
2 garlic cloves, crushed
½ tbsp ginger, chopped / grated
¼ tsp chilli powder to taste
½ tsp ground coriander
½ tsp ground cumin
¼ tsp ground turmeric
½ tbsp garam masala
1 x cans chopped tomatoes
Pinch of salt and pepper
½ tbsp honey
Method
1. Heat a large frying pan or casserole dish. Add the seeds and toss for 1 minute until they start to pop.
2. Add the oil, and cook the onions for 5 minutes.
3. Add the ginger and garlic and all the spices and stir well.
4. Add the chickpeas and cook for a few minutes in the spices.
5. Add the tomatoes, seasoning, honey and bring to a simmer for 20 minutes. If the mixture is too thick add a little water.
Leftovers will keep in the fridge for 3 days or can be frozen.
