Spicy Chana Masala

Chana Masala is surprisingly easy to make.  You could even get away with just garam masala (and chill obvs) if you don't have all the dried spices.

Serves 4-6

2 cans chickpeas including liquid (or 200g dried, soaked overnight then cooked in fresh water until tender)
1 tbsp vegetable oil
1 large onion, finely chopped

1 tsp cumin seeds
1 tbsp ground coriander

1 tsp ground turmeric

1 tsp garam masala

4 garlic cloves, peeled and crushed 
1 tbsp grated root ginger
30g fresh coriander, finely chopped
2-4 green chillies, finely chopped, seeds and all
1-2 tsp chilli powder to taste
500g passata 

1 tsp salt
1 tbsp lemon juice

Fry the onion in the vegetable oil in a saucepan over a medium low heat until they start to turn golden brown.

Stir in the cumin, ground coriander, turmeric, garam masala, grated ginger, and garlic. When you can smell the warm spices, add the rest of the ingredients including the liquid from the canned chickpeas or enough of the cooking water to cover the chickpeas with about 1cm of liquid.

Bring to the boil and simmer for 20 minutes.

Serve with basmati rice or naan.

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