A MEAL YOU CAN MAKE

Chana masala with chapati

Chickpeas in a warming tomato and ginger sauce, with chapati for scooping.

About 49 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools

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Ingredients · 2 servings

Allergens: Chapati usually contains wheat/gluten; check for milk. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.

Estimated nutrition per serving

~539 kcal · 27g protein · 78g carbohydrate · 15g fat.

Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.

The method

  1. Get everything ready

    Drain 480g tinned chickpeas. Dice 150g onion (finely diced), mince 10g garlic and grate 15g ginger. Measure the spices. Read the reheating instructions for 2 whole chapati (ready-made).

  2. Warm the chapati

    Warm the chapati in the dry pan according to the packet, turning as needed. Wrap in a clean towel on a plate.

  3. Make a fragrant base

    Warm 15ml rapeseed oil over medium heat. Stir onion until golden. Add garlic, ginger, 1 tsp ground cumin and 2 tsp ground coriander for the final minute; reduce heat if they catch.

  4. Simmer the chickpeas

    Add 400g tinned tomatoes, 150ml water and chickpeas. Bring to a gentle simmer and partially cover. Stay nearby; the sauce should thicken and the chickpeas become hot and tender.

  5. Finish the sauce

    Stir in 1 tsp garam masala and juice from 0.5 whole lemon (juice). Crush a few chickpeas against the side to thicken, then heat through.

  6. Check and serve

    Check the sauce is steaming hot. Serve with the warm chapati.

    Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.

  7. Make the kitchen ready again

    Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.

Cooling, storing & reheating

Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.

Owner-reported kitchen testing covers this recipe at 2 and 4 servings.

Preparation: about 10 min · Cooking: about 34 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.

Recipe background and sources

North Indian-inspired · tinned chickpea adaptation. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.

Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.

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