Chana Masala is a recipe that I have only just added to my repertoire. I found it so delicious when sampling a packet version, that I created it again, this time from scratch. It definitely livens up those chickpeas!
Ingredients
- 4 tablespoons ghee
- 2-3 diced onions
- 250g of soaked/drained chickpeas
- 2-3 stems of coriander
- 2-3 green chillies
- 1 teaspoon cumin seeds
- 1 mashed mango (flesh only - discard skin)
- 1 tablespoon black peppercorns - crushed
- 1 teaspoon dried fenugreek
- 1 teaspoon ground ginger
- 1 teaspoon fennel seeds
- 1 teaspoon ground clove
- 1 teaspoon cinnamon
- 1 teaspoon salt
Preparation
Firstly, fry the onions in a saucepan, until they turn golden brown. Then add four cups of water and the chickpeas, and stir. Add all the other ingredients and simmer the mixture for thirty minutes.
This dish should be served hot as a main course with a garnish or sides of sliced tomato, sliced lemon, and chopped coriander. It may also be used as a side dish, without the garnish/sides.
