Chana masala with cucumber salad
Learn how to make this hearty chana masala, packed with goodness and flavour, plus a delicious cucumber salad to serve on the side.
Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Serves: 4
Ingredients
- 2 Onions
- 4 Garlic cloves
- 3cm Ginger, peeled
- 2 Green chillies
- 2 tbsp Olive oil
- 0.5 tsp Ground cumin
- 0.5 tsp Ground coriander
- 0.5 tsp Hot chilli powder
- 1 tsp Ground turmeric
- 2 x 400g Tins organic chickpeas, drained and rinsed
- 450g Tomatoes on the vine, chopped
- 1 tbsp Mint leaves, chopped
- Half of a cucumber, diced
- 1 Red onion, diced
- 0.25 tsp Sea salt flakes
- 1.5 Lemons
- 4 Plain naans
- 20g Fresh coriander, chopped
- Salt and pepper
Method
Step 1
Roughly chop the onions, garlic, ginger and chillies, then blitz together in a food processor.
Step 2
Heat the oil in a large saucepan. When hot, add the onion mixture and cook for 10 minutes, stirring often to prevent it from catching.
Step 3
Add the spices and cook for 1 minute, then add the chickpeas, tomatoes and 3 tbsp of water. Cook for 20 minutes, or until the tomatoes have broken down and made a thick sauce. Stir occasionally.
Step 4
While the chana masala is cooking, mix together the mint, cucumber, red onion, sea salt flakes and juice of half a lemon for the cucumber salad, then put to one side.
Step 5
Preheat the oven to 200°C/180°C fan/gas mark 6. When the chana masala has almost finished cooking, place the naan in the oven for 3-4 minutes to warm.
Step 6
Add the juice of one lemon and the chopped coriander to the chana masala, season with salt and pepper to taste, then serve alongside the fresh cucumber salad and hot naan.
Recipe and image courtesy of OcadoLife, ocado.com