#Cooking - Chana Masala
Chana Masala is a hearty curry with a spicy bite that originated in northern India. This dish is vegan, rich in protein, and easy to make.
- 800 gram chickpeas (tin)
- 400 ml water
- 2 gram salt
- 150 gram onion
- 2 cloves of garlic
- 4 cm of ginger
- 2 green chili
- 30 gram oil
- 60 gram Bomba! Bombay Surprise
- 4 tomatoes
- 1 gram black pepper
- 2 gram lemon juice
- Fresh cilantro leaves to garnish
- Optional: serve with naan bread
Rinse the chickpeas in a colander.
Put the chickpeas in a pan with water and salt. Bring to the boil. When it boils, remove from the heat and set aside. Leave the water in the pan with the chickpeas.
Peel the ginger, onion and garlic.
Chop coarsely the ginger, onion, garlic and green chili in a food processor.
Heat the oil in a frying pan and fry the mixture of the last step on low heat and keep stirring.
Add after 5 minutes the Bomba! Bombay Surprise. Fry briefly and add a little cooking liquid from the chickpeas.
Cut the tomatoes into wedges and add them to the frying pan with some more water.
Flatten the tomatoes as much as possible with the rounded side of a spoon.
Add the chickpeas together with the cooking liquid and bring to the boil and leave to simmer for around 20 minutes.
Finally, add the lemon juice, salt, pepper and garnish with coriander leaves.
Serve with naan bread.
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