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Chana masala, chickpeas simmered in a spiced onion and tomato gravy. Serves 4.
Fry the finely chopped onion in the 30 ml oil over medium heat for 8-10 minutes until deep golden, then add the 12 g garlic and grated ginger for 1 minute.
Stir in the cumin, coriander, turmeric and chili powder and cook for 30 seconds until fragrant.
Add the chopped tomatoes and cook for 6-8 minutes, until they break down into a thick masala.
Stir in the 480 g drained chickpeas with a splash of water and the 5 g salt, and simmer for 12-15 minutes until thick and rich.
Stir in the garam masala and most of the cilantro at the end, and scatter the rest over.
