I have been cooking lots of South Asian and Indian food lately and this is one of my favourite dishes from that region. It’s a spicy chickpea stew type deal with cumin, coriander, garlic and ginger. Such a delicious combination. I cooked this is my meal prepping session on youtube because it’s such a great dish to cook a big batch of so that you can whip it out when you need to. It freezes really well and tastes really good with both rice and bread. Hope you like it as much as we do!

Malin x

Chana Masala

Serves 4-6.

INGREDIENTS:

4 cups cooked chickpeas

2 brown onions, chopped

5 garlic cloves, minced

1 inch piece fresh ginger, grated

2 tomatoes, finely chopped

1 tbsp cumin seeds

3 tsp ground coriander

1,5 tsp ground cumin

0,5 tsp chili flakes, or to taste

Salt, to taste

2 tbsp oil

Fresh coriander, to garnish

METHOD:

Heat a dutch oven or sauce pan over medium heat. Add oil to the pan and let it heat up. Sprinkle in the cumin seeds and temper the seeds in the oil. They should start to crackle and smell wonderful, then add in your onions and saute until slightly translucent. Add in the garlic and ginger, saute for another minute until fragrant. In goes the tomatoes and saute for another couple of minutes until they start to soften. Add the ground spices and stir through and then pour in the cooked chickpeas. Give everything a good mix to coat.

Cover the chickpeas with water by half a cm. Bring to a boil and then simmer for 25 minutes. Garnish with fresh coriander and serve over rice or with naan bread.

chana masala chickpeas coriander cumin curry dinner easy indian pakistani south asian