Spicy Chana Masala with Chickpeas

Add a little spice into your life with this hearty and wholesome spicy chana masala with chickpeas. 

Spicy chana masala with chickpeas

Serves 4 | Prep 25 mins | Cook 50 mins | Calories 474 (per serving)

Ingredients

• 2½ tbsp sunflower oil
• 1 large onion (sliced)
• 3 garlic cloves (finely chopped)
• 1 red chilli, seeded and finely chopped
• 1 tbsp fresh ginger (minced)
• 2 tsp cumin
• 2 tsp ground coriander
• 1 tsp paprika
• 1 tsp turmeric
• a pinch of granulated sweetener
• 2 large potatoes, peeled, cubed
• 600g (1lb 4oz) tinned chickpeas, drained
• 500ml (18fl oz) vegetable stock
• coriander sprigs
• Pinch of salt and freshly ground black pepper

Method

1. Heat the oil in a large saucepan or casserole dish set over a medium heat. Add the onion, garlic, chilli, ginger and a pinch of salt, sweating for 6-7 minutes until softened.
2. Add the spices and sweetener, stir well, and cook for about 2-3 minutes, until the oil starts to bubble up from beneath
   the spices.
3. Stir in the potatoes, chickpeas and stock and bring to a rapid simmer. Reduce the heat to low and partially cover with a lid.
4. Cook steadily for about 30-40 minutes until the potato is soft and most of the stock has been absorbed. Add more stock if it runs dry. Season to taste. Serve with a garnish of coriander on top.