Chana masala

Step 1/ 3

• 7½ g ginger
• 2 cloves garlic
• ½ onion
• 200 g canned chickpeas
• ½ Thai chili
• ½ tbsp garam masala
• ½ tsp ground cumin
• ½ tsp ground turmeric
• ¼ tsp chili powder

• cutting board
• knife
• fine sieve
• food processor

Peel ginger and garlic. Peel and chop onion. Drain canned chickpeas, saving the liquid for another recipe, if desired. Add peeled ginger and garlic, Thai chili, garam masala, ground cumin, turmeric, and chili powder to a food processor and blend into a smooth paste.

Step 2/ 3

• 2 tbsp ghee
• 400 g canned crushed tomatoes
• 25 ml water

• frying pan
• rubber spatula

Heat ghee in a frying pan over medium heat. Add onion and sauté for approx. 5 min., or until translucent. Add spice paste, drained chickpeas, crushed tomatoes, and water and let simmer for approx. 10 min.

Step 3/ 3

• salt
• cilantro (for garnish)
• naan bread (for serving)
• basmati rice (cooked, for serving)

Season with salt to taste. Garnish with cilantro and serve naan bread and cooked basmati rice. Enjoy!

Enjoy your meal!