Chana Masala (Chickpea Curry)

Gluten Free : Serves 4

Raita

200g natural yoghurt
½ Lebanese cucumber, seeds removed, finely chopped
2 Tbsp chopped fresh mint leaves
½ tsp ground cumin

Curry

2 Tbsp oil
2 tsp cumin seed
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

To Serve

Cooked basmati rice
1 bunch coriander leaves, chopped
1 lemon, chopped into wedges

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 let pop. Add onion and cook until translucent. Add garlic, ginger, chilli flakes, 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.