Quick Chana Masala by Indian cook Mallika Basu

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 Chana Masala. 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.

Ingredients (feeds 2)

• 1 small onion

• 1 garlic clove

• Half inch ginger

• 1.5 tbsp of sunflower oil

• 1.5 tsp ground coriander

• 1.5 tsp ground cumin

• Half tsp chilli powder

• Half tsp garam masala

• 1 tomato

• 1 x 400g tin of chick peas

• 1 cup water

• Salt to taste

Method

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.

Mallika Basu is a London-based food writer, cookbook author and cookery personality; quickindiancooking.com. Follow her on Twitter @MallikaBasu_ and find more of her recipes for the Evening Standard here.