A can of chickpeas, a few of what my mum calls the “usual” spices, and dinner can be on the table in no time with this quick Chana Masala coated in a tomato onion masala and finished with fresh coriander. While raw chickpeas are great when soaked overnight and then cooked, a can makes a useful shortcut on busy days and this is my go to family recipe armed with a roti or pitta bread or two. The only thing you have to worry about in this recipe if making sure each set of ingredients is cooked before you kove on to the next step. Make loads, these chick peas are also lovely stuffed into breakfast toasties. And I totally speak from experience here...
Roughly chop the onion and tomato, and finely mince the ginger and garlic.
Bring the oil to heat on high in a medium saucepan. When it’s hot, sauté the onion for two minutes. Then tip in the ginger and garlic and cook for another two minutes until they turn golden.
Stir through the coriander and cumin and cook for two minutes adding a splash of water if the mixture starts getting stuck to the bottom of the pan. Then add the chopped tomato and fry for five minutes until the tomatoes disintegrate. When they do, lower the flame and simmer for 5 minutes until you can see the oil coming out from the sides of the mixture.
When the oil shows up, rinse and add the chickpeas. Give it a good stir, add a cup of water, the garam masala and simmer for 10 minutes until the curry thickens and coats the chickpeas. Add salt to taste and garnish with fresh coriander to serve your quick chana masala.