Chana Masala.

~35 minutes estimated. Drain weight matters: 480 g refers to the chickpeas after draining.

US weights are ounces by weight; liquids are US fluid ounces. Values are rounded. Scaling changes ingredient quantities, not cooking time, pan size, or seasoning judgement.

Ingredients

• 2 tbsp neutral oil
• 5.29 oz by weight onion, finely chopped
• 0.53 oz by weight ginger, grated
• 0.53 oz by weight garlic, grated
• 10.58 oz by weight tomatoes, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 0.25 tsp turmeric
• 0.25 tsp chili powder, optional
• 0.75 tsp salt, then adjust to taste
• 16.93 oz by weight canned chickpeas, drained and rinsed
• 6.76 fl oz water
• 1 tsp garam masala
• 1 tbsp lemon juice

Method

1. 01

   Heat the oil over medium heat in a heavy pan. Add the onion and cook, stirring, until softened and golden at the edges.

2. 02

   Stir in ginger and garlic for about a minute. Add tomatoes, cumin, coriander, turmeric, chili powder if using, and salt. Cook until the tomatoes soften and the mixture thickens.

3. 03

   Add chickpeas and water. Simmer until the chickpeas absorb the sauce, mashing a small spoonful to thicken it.

4. 04

   Stir in garam masala and lemon juice. Adjust seasoning and serve with rice or flatbread.

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