Tomato and chickpea chana masala

A spicy Punjabi curry with tomatoes and chickpeas which is simple to put together and bound to impress your vegan friends.

1 large onion, finely chopped
3 cloves of garlic, pressed or very finely chopped
1 tablespoon fresh ginger, peeled and very finely chopped
1 red chilli pepper/chili, finely chopped but not de-seeded
2 teaspoons garam masala
1 1/2 teaspoons ground coriander
1 teaspoon cumin
1/2 teaspoon turmeric
1 can tinned tomatoes (I used whole peeled, but chopped would also work)
2 cans of chickpeas, drained
2 pinches of salt
Chives, parsley or coriander to garnish

View the full recipe at Easy and Veggie →