Chana Masapa

Method

15 min prep · 30 min cook

1. Heat the vegetable oil in a large pan over medium heat. Add the onions and cook until they’re soft and golden.

2. Add the garlic, cumin, coriander, turmeric, cayenne, and ginger to the onions. Cook for 1-2 minutes until fragrant.

3. Pour in the diced tomatoes with their juice and the chickpeas. Stir to combine all the ingredients. Bring the mixture to a simmer.

4. Cover the pan and cook on low heat for about 20 minutes, or until the chickpeas are tender and the sauce has thickened.

5. Stir in the garam masala and season with salt to taste.

Courses: Dinner, Lunch

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