Chickpea (Chana) Curry

Ingredients

• Chickpea 2 Tins
• Oil (Sunflower or personal own) – 3 to 4 tbsp
• Garlic – 1 tbsp
• Ginger – ½ tbsp
• Sashi’s Paneer Masala – 1 Heaped tbsp
• Salt – 1 tsp (adjust to preference)
• Optional - Turmeric – ½ tsp
• Optional - Red Chilli Powder – 1 tsp
• Passata Sauce (⅓ of 500g carton or ½ tin of chopped tomatoes)

Cooking Method

1. To start, add oil into a pan then add garlic, ginger, Sashi’s Paneer Masala, salt, (optional) red chilli powder, (optional) turmeric and mix together
2. Now add the tomatoes into the pan and mix well on a medium heat for 2-3 minutes or until oil rises on top
3. Add Chickpeas and mix whilst slightly mashing some of the chickpeas with fork (helps thicken sauce)
4. Add 600ml of boiling water, mix and simmer with lid on, medium heat for 20 minutes. You can add more water if desired
5. (Optional) Before serving sprinkle ½ tbsp of Sashi’s Garam Masala on top