Chana Masala


  1. 1 medium red onion – diced
  2. 3 cloves of garlic – crushed
  3. 2- 3 green chillies – diced
  4. 1 tsp crushed ginger
  5. 400 g canned tomato passata
  6. 400 g cooked chickpeas
  7. < li>1 teaspoon coriander powder


  8. 1 teaspoon garam masala
  9. 1 teaspoon turmeric
  10. 1/4-1/2 tsp tamarind powder (or 1-2 tsp lemon juice)
  11. 1 bay leaf
  12. Salt & pepper to taste
  13. A handful of chopped coriander & a lemon wedge for garnish (optional)
  14. 1 tablespoon cooking oil


  • Heat the oil in a pan and add the onion
  • Once the onions are soft, add the peppers and sauté, mix well
  • Add the garlic and ginger
  • Once the garlic and ginger start to cook, add the spice powder (and lemon juice if you like) & mix well
  • Add the chickpeas and stir in the spices
  • Add the tomato passata, fill the can with water and add to the pan
  • Boil then simmer on low
  • Stir occasionally until cooked
  • Season as needed
  • Serve with rice
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