Chana masala

Så gör du

1. Finely chop the onion, garlic and ginger. Cook them slowly until the onion is soft and lightly golden; this gives the curry a deeper base than simply heating everything together.
2. Add the spices and stir for 30–60 seconds until fragrant. Do not let them sit in a dry pan long enough to burn.
3. Add the tomatoes and cook until they darken slightly and the oil begins to show around the edges.
4. Add chickpeas and enough water to make a thick sauce. Simmer about 20 minutes, stirring occasionally, until the chickpeas are tender and the sauce clings to them.
5. Taste for salt and acidity and finish with cilantro. Serve with rice or naan.

1. Finely chop the onion, garlic and ginger. Cook them slowly until the onion is soft and lightly golden; this gives the curry a deeper base than simply heating everything together.
2. Add the spices and stir for 30–60 seconds until fragrant. Do not let them sit in a dry pan long enough to burn.
3. Add the tomatoes and cook until they darken slightly and the oil begins to show around the edges.
4. Add chickpeas and enough water to make a thick sauce. Simmer about 20 minutes, stirring occasionally, until the chickpeas are tender and the sauce clings to them.
5. Taste for salt and acidity and finish with cilantro. Serve with rice or naan.