Quick Chana Masala

• 2 cans chickpeas, drained
• 1 onion, finely chopped
• 3 garlic cloves, grated
• 1 tbsp ginger, grated
• 400g chopped tomatoes
• 2 tsp garam masala
• 1 tsp cumin
• 1 tsp turmeric
• 1 tbsp olive oil
• Fresh coriander

1. 1

   Soften the onion in olive oil over medium heat for 6–7 min, then add garlic and ginger for 1 min.

2. 2

   Stir in cumin, turmeric and garam masala and toast for 30 seconds until fragrant.

3. 3

   Add the tomatoes and a splash of water, simmer 8 min until thickened.

4. 4

   Tip in the chickpeas and cook 6–8 min, lightly mashing some for body. Season well.

5. 5

   Finish with fresh coriander and serve with rice or flatbread.