Chana Masala

Ingredients

• 400 g dried chickpeas, soaked overnight and cooked (about 900 g cooked)
• 2 medium onions, finely chopped
• 3 ripe tomatoes, chopped
• 1 tbsp grated fresh ginger
• 4 cloves garlic, minced
• 2 tsp amchur (dried mango powder)
• 2 tsp ground cumin
• 2 tsp ground coriander
• 3 tbsp canola oil
• 1 1/2 tsp salt
• 250 mL water

Method

1. 1Soak the chickpeas overnight in plenty of water. Drain, cover with fresh water and simmer 50 to 60 minutes until completely tender. Drain, keeping 200 mL of the cooking water.
2. 2Heat the oil in a heavy pot over medium heat. Add the onions and cook 12 minutes, stirring, until deep golden.
3. 3Add the ginger and garlic and cook 1 minute, then the cumin and coriander for 30 seconds.
4. 4Add the tomatoes and salt and cook 10 minutes, until the oil shows at the edges of the masala.
5. 5Add the chickpeas, the reserved cooking water and the 250 mL water. Simmer 20 minutes, mashing a few chickpeas against the side of the pot to thicken the sauce.
6. 6Stir in the amchur off the heat and adjust the salt.
7. 7Cool in shallow pans, stirring, until under 5 °C within 2 hours of cooking.
8. 8Portion 800 g into each sealed container, label with the date and freeze.