Definitely one of my favourites when I fancy something spicy, this is a mild version of channa masala, a fragrant and tangy chick pea dish with tomatoes. Indian cooking can be a long-drawn and complicated affair, but I, regularly crunched for time and patience, enjoy taking liberties and simplifying the process. Having said that, don’t let the list of ingredients daunt you!

  • 1 can chickpeas (540ml), in water
  • 2 ripe tomatoes, chopped
  • 1 large onion, chopped
  • 2 green chillies, chopped and seeded (if wished)
  • 1 tsp black mustard seeds
  • 1 clove garlic, chopped
  • 1 tsp fresh ginger, grated
  • 1/2 tsp turmeric
  • 1 tsp cummin
  • curry leaves (if possible), small handful
  • 1 cup stock, veg or chicken
  • 1 tsp tomato paste
  • splash of lemon juice
  • coriander leaves (cilantro), handful

  1. Saute onions in some canola oil till translucent
  2. Add mustard seeds, curry leaves (if using)
  3. Add ginger, garlic, turmeric, chillis and cummin
  4. Stir till fragrant on medium heat
  5. Add tomatoes and chickpeas, drained of water
  6. Add tomato paste and stock
  7. Simmer about 10 mins till tomatoes are done and sauce thickens
  8. Chop some coriander and add right at the end, with lemon juice
  9. Serve with brown rice, eat in a wholewheat wrap or with naan or chapati, with a good dollop of yoghurt