Easy One Pot Chickpea Masala
A hearty, warming, chickpea masala dish with origins in northern India
Ingredients
- 1 400g can Chickpeas 240g drained
- 2 Whole Vine Tomatoes chopped
- 1 Inch piece Ginger finely chopped
- 1 White Onion finely chopped
- 5 Cloves Garlic finely chopped
- 1 Whole Red Chilli
- 1 Tsp Ground Cumin
- 1 Tsp Ground Fenugreek
- 1 Tsp Ground Coriander
- Half Tsp Ground Turmeric
- Half Tsp Chilli Powder
- Half Tsp Garam Masala
- 1 Tbsp Vegetable or Olive Oil (or preferred cooking oil)
- 500 Ml Water
- Handful Fresh Coriander roughly chopped
- Salt / Pepper
Instructions
- Chop your tomatoes, onion, garlic and ginger
- Warm oil, adding in tomatoes, onion, garlic and ginger to create the base of your masala. Allow this mix to simmer on low for about 10 minutes.
- As your base cooks, measure out your spices
- Once masala base is softened and fragrant, add all of your dried spices, stirring in to combine and coat (about 2 minutes)
- Whilst the spices warm through and become fragrant, drain your canned chickpeas and rinse well
- Add chickpeas & stir into masala base
- Carefully, with a sharp knife or fork, pierce small holes all over the whole chilli, set aside for a moment
- Add water to chickpea mixture, turning onto high and bring to the boil
- Turn down the heat to a simmer, add in your whole chilli & season with a large pinch of salt
- Allow dish to simmer for at least 30 minutes, or until you're ready to serve, add more water if needed
- Taste before serving, add more salt/pepper if desired
- Remove whole chilli, sprinkle through chopped coriander
- Serve with bread, rice or your choice or side