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Chana masala

Why it worksWait until you see oil at the edges of the tomato sauce. If you rush this step, the sauce tastes raw.

Ingredients

• 800 g chickpeas
• 400 g chopped tomatoes
• 250 g onions
• 15 g garlic
• 20 g ginger
• 5 g ground cumin
• 3 g turmeric
• 8 g curry powder
• 300 g white rice
• 25 ml sunflower oil

Method

1. Chop the onion finely. Grate the garlic and ginger. Start cooking the rice as the packet says.
2. Heat the oil in a large pot on medium heat. Cook the onion for 10 minutes, stirring often, until brown.
3. Add the garlic, ginger, cumin, turmeric and curry powder. Stir for 1 minute.
4. Add the chopped tomatoes. Cook on medium-high heat for 5 minutes, stirring, until thick and you can see oil at the edges of the sauce. This means the base is ready.
5. Add the drained chickpeas and 100 ml of water. Crush a handful of chickpeas with a spoon. Let it bubble gently for 15 minutes. Taste, add salt, and serve with the rice.

A portion: about 540 kcal · 15 g protein · 88 g carbs · 11 g fat