Punjabi Chana Masala

The recipe

Instructions

1. 1
   Fry the finely chopped onion in the oil over a medium heat for 8-10 minutes until deep golden, stirring often so it does not catch.
2. 2
   Add the crushed garlic, grated ginger, cumin, turmeric and chilli powder and cook for 1 minute until fragrant.
3. 3
   Stir in the chopped tomatoes and simmer for 8 minutes until thick and glossy, mashing the tomatoes down.
4. 4
   Drain and rinse the chickpeas, tip them in with a splash of water and the salt, then simmer for 10 minutes.
5. 5
   Stir through the garam masala, lightly crush a few chickpeas to thicken the sauce and serve with rice or flatbread.

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