Chana Masala (Chickpea Curry) with Cucumber Raita recipe, bought to you by MiNDFOOD.
Serves 4 (Gluten free)
200g natural yoghurt
½ Lebanese cucumber, seeds removed, finely chopped
2 tbsp chopped fresh mint leaves
½ tsp ground cumin
2 tbsp oil
2 tsp cumin seeds
1 onion, chopped
2 garlic cloves, minced
1 tsp grated ginger
½ tsp dried chilli flakes
1 tsp garam masala
½ tsp turmeric
1 tsp ground coriander seed
2 x 400g cans chickpeas, rinsed, drained
2 x 400g cans diced tomatoes
½ tsp salt
cooked basmati rice
1 bunch coriander leaves, chopped
1 lemon, cut into wedges, to serve
To make raita place yoghurt, cucumber, mint and cumin in a small bowl and stir to combine. Refrigerate until needed.
Heat oil in a large pan over a medium-high heat. Add cumin seeds and cook until they pop. Add onion and cook until translucent. Add garlic, ginger, chilli, garam masala, turmeric and ground coriander and cook, stirring, for 1-2 minutes.
Add chickpeas and stir, covering chickpeas in the spices. Add tomatoes and salt, stir and bring to a gentle boil. Reduce heat, cover and simmer for 20-25 minutes, stirring occasionally.
Serve on rice topped with chopped coriander leaves, lemon wedges and a dollop of cucumber raita.