Channa masala recipe

• 1 tbsp vegetable oil
• 0.25 tsp black mustard seeds
• 0.5 tsp cumin seeds
• 1 pinch of asafoetida/hing (optional
• 1 spring onion, finely sliced
• 1 clove garlic, finely chopped
• 0.5 teaspoon ginger, finely chopped
• 1 green chilli, finely sliced (optional)
• 1 small tomato, chopped
• 1 tsp garam masala powder
• 150 g (5.3oz) cooked chickpeas, drained and washed if in brine
• 0.5 tbsp fresh coriander, chopped
• 1 pinch 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. Saute for 1 minute before adding the tomatoes and garam masala.
4. Sprinkle in a little water to prevent the masala from burning.
5. Stir well and after a few minutes stir in the drained chickpeas.
6. Add around 50 ml of water.
7. Cover and allow to cook on a simmer for 10 minutes, stirring occasionally.
8. Taste and adjust the seasoning with salt.
9. Finally stir through the coriander and serve with your favourite bread.

vegetable oil, black mustard seeds, cumin seeds, spring onion, clove garlic, ginger, green chilli, tomato, garam masala, chickpeas, fresh coriander, salt

Taken from www.lovefood.com/guide/recipes/19659/channa-masala-recipe (may not work)