Channa Masala

a.k.a chickpea curry

THE TRUTH IS... I tried to replicate my auntie's (masi) recipe for channa masala. Alas, nothing will ever beat your mum's or aunt's cooking. So I will be honest and say this masala wasn't even close to being super authentic.

HOWEVER... it was still really yum and I finished it all. So I'd definitely recommend trying this one out when you're feeling like a warm and cosy meal.

The key to this recipe is to mush the chickpeas towards the end. Thanks to my cousin, she told me this actually thickens the curry even more, and also helps to break down the chickpeas and soften them.

I'd highly recommend eating this with some basmati rice, or you can try out my naan recipe!

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INGREDIENTS

480g canned chickpeas, drained

1 large brown onion, chopped

400g can of chopped tomatoes, keep the can!

1 tbsp mustard seeds

1 tbsp cumin seeds

3 large garlic cloves, chopped finely

1 'thumb-sized' piece of ginger, chopped finely

1 tsp garam masala

1 tsp turmeric

1 tsp ground coriander

1/2 tsp chilli powder (or more if you can handle the spice)

1 tbsp lime juice

A handful of coriander, plus a little more for garnish

2 tbsp vegetable oil

2 tbsp tamarind sauce (optional)

Salt

METHOD

1. Start off by rinsing the chickpeas under warm water. Fill up a large bowl with water, and pour the chickpeas into it. Allow the chickpeas to soak for about 3 hours before cooking.

2. Once three hours has passed, in a large pot and on medium heat, pour in the oil, mustard seeds and cumin seeds. Wait until they start popping, and then add the chopped onion, garlic and ginger. Mix and allow them to cook until soft.

3. Once softened, add in the chilli powder, garam masala, turmeric, and ground coriander. Mix until well combined and fragrant.

4. Then add in the chopped tomatoes, and this is where you will need the empty can. Fill up the can with water and pour into the pot. Season with salt, mix everything together and turn the heat down a little. Allow the mixture to simmer for about 5 minutes. You can taste the curry at this point to see if it at your desired saltiness or spice!

5. Add in the chickpeas and coriander, and give everything a final mix. Allow the curry to simmer for 30-45 minutes on low heat, occasionally stirring.

6. Once the curry starts to thicken, using the back of a wooden spoon or potato masher, crush the chickpeas in the pot. This will allow for the mixture to thicken and for the chickpeas to become softer. Now add in the tamarind sauce (optional) and lime juice, stir until well combined.

7. Once the mixture is thick and no longer watery, give everything a final mix. Serve with coriander as garnish.