Ingredients
18 total- 2 onions, roughly chopped
- 4 cloves of garlic, roughly chopped
- 3 cm of ginger, roughly chopped
- 2 green chillies, roughly chopped
- 2 tbsp of olive oil
- 0.5 tsp of ground cumin
- 0.5 tsp of ground coriander
- 0.5 tsp of hot chilli powder
- 1 tsp of ground turmeric
- 2 tins of organic chickpeas, drained and rinsed
- 450 g of tomatoes on the vine, chopped
- 20 g of coriander, roughly chopped
- 1 tbsp of mint leaves, chopped
- 0.5 cucumber, diced
- 1 red onion, diced
- 0.25 tsp of sea salt flakes
- 1.5 lemons, juiced
- 4 plain naans
Method
6 stepsStep 1
Blitz the onions, garlic, ginger and chillies in a food processor or with a stick blender.
Step 2
Heat the oil in a large saucepan. When hot, add the onion mixture and cook for 10 mins, stirring often to prevent it from catching.
Step 3
Add the spices and cook for 1 min, then add the chickpeas, tomatoes and 3tbsp water. Cook for 20 mins, 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 oven to 200°C/180°C fan/gas 6, and when the chana masala has almost finished cooking, place the naan in the oven for 3-4 mins to heat through.
Step 6
Add the remaining lemon juice 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.