Chana masala / chickpea curry

I made a big pot of this curry the other night so I have some tasty lunches over the next few days.

This is a recipe from Meera Sodha’s wonderful debut cookbook Made in India. Apparently I’m not alone in loving this dish as as she says in her description that, “right now, millions of Indians are probably tucking into a chana masala: it’s the dish that sustains a nation, the coals of India’s engine room.” Well, I can understand why – it’s full of protein-rich chickpeas, delicious aromatic spices and low in fat. What’s not to like?

Ingredients

Serves 4

• 200g dried chickpeas (or 2 x 400g tins)

• 1 teaspoon bicarbonate of soda

• 3cm ginger, peeled and grated finely

• 2 cloves of garlic, peeled and grated finely

• 1 fresh green chilli, finely chopped

• 3 tablespoons of rapeseed oil

• 2 onions, slicces

• 1 x 400g tinned plum tomatoes

• 1 tablespoon tomatoe puree

• 1 teaspoon garam masala

• ¾ teaspoon ground cumin

• ½ teaspoon chilli powder

• ¼ teaspoon ground turmeric

Method

• If you are using dried chickpeas then soak in cold water with the bicarbonate of soda over night, or at least 6 hours. Rinse, drain, then cover with more cold water and boil for 30-45 minutes until soft, discard the scum if it appears when boiling.

• Grate the ginger and garlic, then chop the chilli, mix together with a pinch of salt.

• Put the oil into the pan and heat, when it is hot add the onions and cook for 10 minutes or until they become golden. Keep stirring!

• Add in the ginger, garlic and chilli mix into the pan and stir, then the tomatoes and squash them once in the pan, followed by the tomato puree. Cook the sauce for 8-10 minutes.

• Add the garam masala, 1 ½ teaspoons of salt, cumin, chilli powder and turmeric, cooking for a few minutes before adding the chickpeas. Add up to 5 tablespoons of water to thin the sauce if it is quite thick at this point. Stir well and cook for another 5 minutes.

• Serve with chapattis and a tomato and sweet onion salad dressed with rapeseed oil and fresh lime. 

Chapattis

Ingredients

Makes approx 5

• 300g Chapatti Flour 

• 100ml - 200ml water

• 2tbs sunflower or rapeseed oil (optional)

Method

• Place flour in a large bowl, make a well in the centre and stir the

• water in stages.

• Add the oil and work into a soft dough by hand. Knead for

• approximately 5 minutes.

• Divide the dough into 5 equal pieces and make into small balls by hand.

• Roll out each piece on a floured surface, with a rolling pin, into a thin round circle.

• Place a frying pan on a medium heat.

• Put the chapatti into the pan until blisters appear, then turn and cook the other side.

• Cook until golden brown on both sides and serve hot.

Tip

• Sodha's original recipe says to bash up the garlic, ginger and chilli using a pestle and mortor, but my method cuts out a lot of bashing time. I use a parmesan cheese grater or a Microplane to get a fine texture.

• Rapeseed oil – why use it ? It’s versatile, healthy, and is one of the only oils grown and bottled in the UK along with linseed. Rapeseed oil is high in mono-unsaturated and poly-unsaturated fats omega 3, 6 and 9, so can help you maintain healthy cholesterol levels. It also has less unhealthy saturated fat than all other cooking oils and fats.