Chana Masala – Chickpeas and Tomato
Posted on by Rhonda Laird
Rhonda Laird May 5, 2016 No Comments
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1: Chop the onion, ginger and garlic.
2: In a deep pot, heat half the oil over a medium heat. Add the spices and let them toast. Remove them from the pan.
3: Add the rest of the oil with onion, garlic and ginger. Soften for ten minutes, stirring occasionally.
4: Add the spices, mix and cook for another two or three minutes. Add the tomatoes. Mix, cover and allow to bubble away for about ten minutes.
5: Add the stock, mix and cover before cooking for another fifteen minutes. Add the chickpeas and cook for another fifteen minutes.
6: Remove from the heat and mix in the coriander. Leave to cool a little with the lid on the pot.
7: Serve warm.