peanut chana masala

a flavour-packed 20-minute lunch or dinner that’s perfect to batch-cook and keep in the freezer.

for 4 servings:

2 onions

4 cloves of garlic

ginger to taste

1 tsp cumin

1 tsp salt

1 tsp chili

2 tsp ground coriander

1/2 tsp turmeric

1 tsp garam masala

1 tsp mustard seeds

2 tbsp tomato paste

1 can diced tomatoes

4 tbsp peanut butter

800g chickpeas

method:

finely dice onion and garlic (and ginger, if you’re not using frozen). mix the spices in a small bowl.

add oil to a large pot over the heat and add the onion, garlic and ginger, frying for 5 minutes. add the spices and fry for 1 more minute before adding tomato paste, passata and peanut butter. fill the tomato can about 3/4 with water and add that as well.

mix until creamy, then add the chickpeas and stir until coated. simmer for 10-15 minutes.

chana masala is meant to be more on the thick side / not super saucey, but if you want a saucier masala, just add another can of tomatoes and water!

serve with flatbread and pickled veggies like cabbage or carrot.