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Channa Masala


Chickpeas make a great vegetarian alternative when you have to cook for non-meat eaters. The sky is the limit when thinking about what ingredients to add with them, and once cooked they can be eaten hot or cold. If I have any leftovers, which is rare, then I toss it through some dressed salad leaves the next day.

Serves 4

2 tablespoons vegetable oil

1 teaspoon black mustard seeds

½ teaspoon cumin seeds

pinch of asafoetida/hing (optional)

2 spring onions, finely sliced

2 fat cloves of garlic, finely chopped

2 teaspoons root ginger, finely chopped

1 - 2 green chillies, finely sliced (optional)

1 tomato, chopped

1½ tablespoons garam masala powder

600g cooked chickpeas, drained and washed if in brine

1 tablespoons fresh coriander, chopped

salt, to taste


  1. Gently heat the oil and add the mustard seeds, cumin seeds and asafoetida (if using).
  2. When the seeds starts sizzling add the spring onions, garlic, ginger and chilli (if using).
  3. Sauté for 1 minute before adding the tomatoes and garam masala. Sprinkle in a little water to protect your spices and prevent them from burning.
  4. Stir well and after a few minutes stir in the drained chickpeas. Add around 200 ml of water.
  5. Cover and allow to cook on a simmer for 10 minutes, stirring occasionally.
  6. Taste and adjust the seasoning with salt.
  7. Finally stir through the coriander and serve with your favourite Indian breads and rice such as Caramelised Sweet Saffron Rice.

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