You will be surprised at how simple this dish is but how delicious it is. Channa masala usually has a dry gravy and is usually slightly tangy.
Chickpeas are cooked in so many different ways and this is one of my quick meals I make when I don’t have much time.
What you need;
2 tins of chickpeas drained
1 large onion
1/2 tbsp Kashmiri chilli powder (mild)
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 tsp dried fenugreek leaves
1 tsp salt
1/2 tbsp chaat masala
1 tsp garlic powder
1/2 tsp ginger powder
3-4 tbsp plain greek yoghurt (heaped)
1 tsp garam masala
Chopped coriander for garnishing
You can buy my curry spice mix and garam masala to make your life easier, and save you from measuring out the spices separately.
What you need to do:
1. Heat up 1/4 cup of oil in a pot and add the onions thinly sliced. Fry them for a few minutes until they have softened.
2. Add approximately 100ml of boiling water, cover and cook for a few mins until the onions are really soft.
3. Remove the lid, and fry on a high heat for a minute or so until the water has dried.
4. Next, add all of the spices except the garam masala. Mix everything together and fry for 5-6 minutes adding splashed of hit water and stirring continuously.
5. Then add the chickpeas, mix and fry for a few mins adding splashes of hot water if needed.
6. Now add the greek yoghurt. Mix and cook on a high flame until the yoghurt has cooked out, which will take a few minutes. Keep stirring continuously.
7. Add 1/2 cup of boiling water, to the chickpea masala, and cover cook on a low heat for 10-15 minutes.
8. Remove the lid and mash some of the chickpeas using the back of your spoon to thicken the masala.
9. Add 1 tsp of garam masala and garnish with the chopped coriander.
Serve with puris, roti, naan, parathas or rice.