Chickpea chana masala with basmati and red onion

Ingredients

For 1 serving

• Cooked chickpeas160 g
• Canned peeled tomatoes150 g
• Onion60 g
• Garlic1 clove
• Ginger5 g
• Garam masala1 teaspoon
• Cumin1 teaspoon
• Coriander seeds1 teaspoon
• Basmati rice45 g
• Red onion20 g
• Cilantroto taste
• Sunflower oil2 teaspoons
• Lemon juice1 teaspoon
• Saltto taste

Method

1. Rinse the basmati rice and boil it in salted water for 10–12 minutes, until tender but separate; drain and keep covered.
2. Meanwhile finely chop the onion, garlic and ginger, roughly crush the coriander seeds in a mortar and drain and rinse the chickpeas.
3. Heat the sunflower oil in a frying pan over medium heat and fry the onion, garlic and ginger for 5 minutes, until the onion is golden.
4. Add the cumin, crushed coriander and garam masala and toast for 30 seconds, stirring, until fragrant but not burnt.
5. Add the peeled tomatoes, crushed with a fork, and the chickpeas and simmer over medium-low heat for 15 minutes, mashing a few chickpeas, until the sauce is thick.
6. Meanwhile thinly slice the red onion and tear the fresh coriander. Serve the chana masala with the rice, red onion, a squeeze of lemon juice and the coriander.