Chickpea Curry Chana Masala
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 can chickpeas, approx. 400 g
- 1 large onion (s)
- 4 tomato (s)
- 1 teaspoon garam masala
- 1 teaspoon, leveled turmeric
- 1 piece (s) ginger, the size a thumb
- 4 cloves garlic
- 1 chilli pepper (s), green
- 1 teaspoon cumin
- 1 teaspoon coriander
- 0.5 teaspoon ½ chili powder
- 3 tablespoon vegetable oil
- salt
- sugar
- 0.5 ½ cup water, possibly a little more
Print Recipe
Pin Recipe Instructions
- Dice the onion and tomatoes. Cut the chilli pepper into 1 cm pieces. Make a paste from ginger and garlic with the hand blender, add a little water if necessary to make it easier. Drain the chickpeas and wash them under cold water.
- Let the vegetable oil get hot and briefly toast the garam masala, turmeric, cumin, coriander and chili powder. Add the ginger garlic paste and fry briefly. Fry the onions as well. Add the tomatoes and the green chillies with the water and let simmer for approx. 15 minutes. Stir often!
- The sauce should then be nice and thick, add water if necessary so that the curry does not burn. Add the chickpeas and season with salt and a pinch of sugar.
- Bring to the boil again and mash a few chickpeas with a pounder or spoon to bind the sauce.
- Naan or basmati rice tastes good with it.
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