Channa Masala


First try of a recipe from my new cookbook, a spicy chickpea dish.


Turmeric, half tsp
Cumin & coriander (ground), 1 tbsp
Chilli powder, half tsp
Sugar, half tsp
Tomato purée, 4 tbsp
Sunflower oil, 2 tbsps
Crushed garlic, 1 tsp
Tamarind extract, 1 tbsp
Black mustard seeds, 1 tsp
Chickpeas, 3 tins

(Didn’t have any black mustard seeds & tamarind essence so I left them out.)

Heat the mustard seeds in the oil until they start to splutter.  Then add the rest of the ingredients except the chickpeas and cook on a low heat for about 10 minutes, giving it the occasional stir.  Add the drained chickpeas and cook for a further 5 minutes.  Serve hot or cold.  We had it hot and it was a hit, even without the tamarind and mustard seeds.


One response to “Channa Masala

  1. Pingback: Channa Masala – in Progress | Mindful Matters

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