martha goes green

Chana masala (chickpea curry)

gluten free : serves 4

• raita
• 200g natural yoghurt
• ½ Lebanese cucumber, seeds removed, finely chopped
• 2 Tbsp chopped fresh mint leaves
• ½ tsp ground cumin
  
  
• curry
• 2 Tbsp oil
• 2 tsp cumin seed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tsp grated ginger
• ½ tsp dried chilli flakes
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp ground coriander seed
• 2 x 400g cans chickpeas, rinsed, drained
• 2 x 400g cans diced tomatoes
• ½ tsp salt
  
  
• to serve
• cooked basmati rice
• 1 bunch coriander leaves, chopped
• 1 lemon, chopped into wedges
  
  

To make raita place yoghurt, cucumber, mint and cumin in a small bowl and stir to combine. Refrigerate until needed.

Heat oil in a large pan over a medium-high heat. Add cumin seeds and let pop. Add onion and cook until translucent. Add garlic, ginger, chilli flakes, garam masala, turmeric and ground coriander and cook, stirring, for 1-2 minutes.

Add chickpeas and stir, covering chickpeas in the spices. Add tomatoes and salt, stir and bring to a gentle boil. Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally.

Serve on rice topped with chopped coriander leaves, lemon wedges and a dollop of cucumber raita.