Name: Chana masala
Yield: 4
Ingredients: 60 gm ghee; 1 onion, finely chopped; 1 tbsp garam masala; 2 tsp turmeric; 1 tsp coriander seeds, crushed; 25 gm (about 5cm) ginger, finely chopped; 2 garlic cloves, crushed; 800 gm canned chopped tomatoes; 300 ml water; 800 gm canned chickpeas, drained and rinsed; Handful of chopped coriander, plus coriander sprigs to serve; Greek-style yoghurt, steamed basmati rice (optional) and lime wedges, to serve

Forget soaking pulses overnight – canned chickpeas make this spin on chana masala a breeze. The spices here are warm and bright, and with a bowl of steamed basmati rice or flatbread, this is a dish geared towards heft and comfort.

Ingredients

60 gm ghee

1 onion, finely chopped

1 tbsp garam masala

2 tsp turmeric

1 tsp coriander seeds, crushed

25 gm (about 5cm) ginger, finely chopped

2 garlic cloves, crushed

800 gm canned chopped tomatoes

300 ml water

800 gm canned chickpeas, drained and rinsed

Handful of chopped coriander, plus coriander sprigs to serve

Greek-style yoghurt, steamed basmati rice (optional) and lime wedges, to serve

Method

Heat ghee in a saucepan over medium-high heat. Add onion and stir until almost soft (6-8 minutes).

Add garam masala, turmeric and coriander seeds, and stir until fragrant (1 minute), then add ginger and garlic and stir until fragrant (1 minute). Add tomato and water, bring to a simmer, season to taste and simmer until thick (5 minutes). Stir chickpeas through sauce and simmer until heated through (5 minutes). Season to taste.

Stir chopped coriander through chickpea mixture. Top with yoghurt and coriander sprigs, and serve with rice and lime wedges.