Chana Masala

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Ingredients

  • 400g can chickpeas, drained
  • 6 small / medium mushrooms
  • 1 tsp cumin seed
  • 1 large onion
  • 1 garlic clove, finely chopped
  • 1cm piece ginger grated
  • 1 tsp garam masala
  • 1red chilli, deseeded and finely chopped
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • 400g can chopped tomato
  • juice ½ lemon
  • 220g bag baby spinach
  • 1 tbsp prescription MCT oil
  • 75g basmati rice - cardamon pods used when cooking rice
chana-masala-recipe

Method

  • 1 Heat a large non-stick pan and dry-fry the cumin seeds for 1 min, stirring often, while they pop. Remove and set aside. Cook the rice following pack instructions.
  • 2 Heat the MCT oil using the same large pan, add the onion, garlic, ginger and chilli, and sauté over a medium heat for about 3 mins. Reduce the heat, add all the spices and mushrooms, stir well and cook for a further 2 mins. Use water to stop from burning.
  • 3 Add the tomatoes
  • 4 Add the chickpeas and 200ml water. Bring to the boil, then simmer for 10 mins.
  • 5 Stir in the lemon juice and spinach. Let the spinach wilt, then remove the pan from the heat.
  • 6 Coriander for garnish

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