Channa Masala

By Lynxa

Ingredients

• 2 cans chickpeas, drained and rinsed
• 2 red onions, sliced
• coconut oil
• 3 cloves garlic
• 1 inch piece of fresh ginger
• 1 can chopped tomatoes
• 1 can coconut milk
• 1 tsp dried chili flakes
• 1 tsp ground cumin
• 2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp fennel seeds
• a handful of fresh coriander
• 1/4 tsp garam masala
• the juice of 1/2 a lemon

Details

Adapted from thegluttonousvegan.com

Preparation

Step 1

Slice the onions and put into a deep frying pan with some coconut oil. Place over a medium heat and leave them to cook down a bit until they are soft.
Add the ginger and garlic and cook for a few more minutes. Tip in the tomatoes and the chili flakes, cumin, ground coriander, turmeric and fennel seeds. Let that simmer for a minute or so, then add the chickpeas, stir them in and then pour on coconut milk.

Once that's all stirred together you can leave it for a while. On a medium-ish heat, let it simmer away and the liquid reduce. Be sure to give it a stir every 5-10 minutes just so nothing sticks. Once most of the liquid has bubbled away, chop your coriander and add that with the garam masala.

Squeeze over the juice from the lemon and some salt to taste and serve immediately with some naan.