Easy Chana Masala

• 1 tbsp vegetable oil or olive oil
• 1 onion, finely chopped
• 2 tsp The Spice Club Garam Masala
• 4 cloves of garlic, pressed
• 5 cm fresh ginger, peeled and grated
• 2 red peppers, very finely chopped
• 20g fresh coriander, finely chopped (save some for garnish)
• 400g tin chickpeas, drained
• 2 x 400g tin chopped tomatoes
• 1–3 tsp granulated sugar, to taste (optional)
• 1–2 tbsp lemon juice, to taste

Step 1: Fry the onion and herbs

• Heat the oil in a large pan over medium heat. Add the finely chopped onion and cook for 5 minutes until soft and lightly golden.
• Add the crushed garlic, grated ginger, chopped red chillies and garam masala. Stir everything well and fry for 2-3 minutes, so that the spices release their aromas.

Step 2: Add the chickpeas and tomatoes

• Add the drained chickpeas and chopped tomatoes to the pan. Stir well and bring to a boil.

Step 3: Simmer and season

• Reduce heat to low and let the chana masala simmer gently for 20 minutes. Stir occasionally and add sugar and lemon juice to taste. This helps to optimize the sweet and sour balance of the dish.

Step 4: Serve and garnish

• Stir the chopped coriander into the chana masala. Season with salt and pepper.
• Serve the chana masala in bowls and garnish with some extra coriander leaves.