Kala Chana Black Chickpea Dry Curry

Ingredients

• 800 g tinned black chickpeas
• 2 white onion
• 4 garlic cloves
• 25 g fresh ginger
• 200 g tinned chopped tomatoes
• 2 tsp garam masala
• 1 tsp amchur powder
• 2 tbsp rapeseed oil
• 20 g fresh coriander
• 300 g basmati rice

Method

1. 1

   Cook the basmati rice according to packet instructions. Finely dice the onions, mince the garlic and grate the ginger.

2. 2

   Heat the oil in a heavy-based pan over a medium-high heat. Fry the onions for 10 minutes until deeply caramelised.

3. 3

   Add the garlic, ginger and garam masala and fry for 2 minutes. Add the chopped tomatoes and cook for 6 minutes until very thick.

4. 4

   Drain the black chickpeas and add to the pan. Stir vigorously to coat them in the masala. Add only a splash of water (50 ml) — this is a dry curry.

5. 5

   Cook over a medium heat for 10 minutes, stirring occasionally, until the chickpeas are well coated, slightly crispy and the masala clings to them. Stir in the amchur powder.

6. 6

   Season with salt, scatter over fresh coriander and serve alongside basmati rice.