Cheap and cheerful chana masala
By Miguel Barclay · bbc.co.uk
25 minServes 2
A quick, spiced chickpea curry with tomatoes and yoghurt; onions and garlic fried in oil, simmered with chickpeas and tomato until tender.
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| 15 ml vegetable oil (for the onion) | Fry onion, medium heat, 5 min | Add oil, garlic, spices; fry 1–2 min | Add chickpeas & tomatoes; simmer 12 min | Season; serve topped with yoghurt |
| 1 red onion, thinly sliced | ||||
| 15 ml vegetable oil (for the garlic and spices) | ||||
| 2 garlic cloves, thinly sliced | ||||
| 2–3 tsp curry powder | ||||
| generous pinch dried chilli flakes | ||||
| 400 g tin chickpeas, drained and rinsed | ||||
| 400 g tin chopped tomatoes | ||||
| 100 g plain yoghurt | ||||
| salt and black pepper |
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