My little one loves chickpeas, so I wanted to have a go at making some Chana Masala. It took me a while to source some amchoor powder, but finally found some at a nearby grocery store, which is starting to get an impressive selection of spices and herbs. I didn’t make my version too spicy, because my youngest was eating this and my eldest hates food that is too hot. Unfortunately as fussy kids go, my eldest wasn’t too keen, he appears to have really sensitive taste buds. At least he tried it though I suppose. It was however a huge hit with everyone else. My youngest loved it.
Serves 4 (2 adult, 2 children) and then plenty left over to freeze for another day
- 1 large onion, finely chopped
- 1 stick of celery, finely chopped
- 1 carrot, finely chopped
- 1 courgette, finely chopped
- 3 cloves of garlic, crushed
- 1 teaspoon of fresh grated ginger
- 1 tin of chick peas, drained
- 4 large ripe tomatoes, skinned and deseeded, then roughly chopped
- 1 cup (240ml) of passata
- 1 cup (240ml) of no added salt vegetable stock
- 2 teaspoons of cumin
- 2 teaspoons of coriander
- 1 teaspoon of turmeric
- 2 teaspoons of amchoor powder
- 1 teaspoon of garam masala
- 1 teaspoon of chilli powder
- 1 tsp of dried mint
- juice from a lemon
- 1 tablespoons of olive oil
- Black Pepper
- fresh coriander to serve
- plain natural yoghurt
Heat a large saucepan over a medium high heat, add the olive oil and then fry the onion, celery, carrots, courgette, garlic and ginger until softened.
Add the cumin, coriander, turmeric, chilli, tomatoes and passata and stir to evenly coat all the vegetables.
Add the chickpeas and stock and bring to a boil, simmer covered for 15mins, until stock reduces down.
Add the garam masala, amchoor powder, mint and a little juice from a fresh lemon, simmer for another 15 mins, season with a little black pepper as required.
Serve topped with a little natural yoghurt and fresh coriander.