Chana Masala

aka spicy chickpeas with a ton of ginger.

Spices (put aside in small bowl)

• 1 tsp red chilli powder
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• Salt 1 tsp

Ingredients

• 4-5 medium tomatoes, diced
• 4 cloves of garlic, minced
• 2 cans organic chickpeas (400g).
• 7-8cm (3in) ginger, cut into thin strips
• 2-4 green thai bird chillies (or any other fresh chilli), chopped.
• Coriander chopped
• lime or lemon wedges

Preparation:

• Place a saucepan on medium-high heat and add oil and garlic. When the garlic begins to smell fragrant (make sure it doesn’t start to brown), add spices. Saute for 1-2 minutes.
• Add chickpeas with the liquid in the can and stir.
• Add diced tomatoes, turn flame to medium-low and cover with lid for 10 minutes and simmer.
• Remove lid, add more salt if needed, and the ginger, then chillies and stir a bit. The dish is done, maybe cook for 1-2 more minutes, take of heat and add coriander.
• Serve with the lime or lemon wedges.

Slice up a cucumber, maybe some yogurt, and serve with one of:

• bread rolls, slice and butter and toast in a frying pan. Don’t squish the bread!
• rice (but a bit boring)
• roti! naan! or regular sliced bread. anything goes.

the story

The ginger (and chilli) makes the dish. Don’t skimp. And don’t burn the garlic! This dish only works with real desi chilli powder.