Chana Masala

1/2 tbs ghee (you can use olive oil and butter combined if you don’t have ghee)
1 tsp whole cumin seeds
1/2 cup brown onion, diced
1 clove garlic, crushed
1 tsp fresh ginger, peeled and grated (use a microplane grater for this)
1/2 green chilli or green banana chilli
3 tsp coriander powder
1/4 tsp cayenne pepper
1/2 tsp garam masala powder
1 tsp sweet paprika
1/2 tsp kosher salt
1 cup tomato passatta
2 1/2 cups canned chickpeas
1/2 cup water
2 tbs coriander leaves, washed and finely chopped

Melt the ghee (or butter and oil) in a saucepan over medium heat.

Add the cumin seeds to the ghee once you can hear the ghee sizzling in the saucepan.

Stir the seeds for 5 seconds.

Add the onion and fry for 2 minutes.

Add the garlic and cook for 1 minute.

Add the ginger and chilli and cook for 1 more minute.

Add the spices and then the pureed tomatoes.

Stir to combine, cover and simmer on low heat for 10 minutes.

Add the chickpeas and water and stir to combine.

Turn the heat to medium high and bring to the boil, then turn down the heat and cook for 10 minutes.

Mash about 1/2 of the chickpeas with a fork, spoon or masher.

Sprinkle coriander over the dish.

Try this served with rice.