Chana Masala with Blistered Tomatoes
Chana masala is proof that cheap, humble ingredients can make something you genuinely crave. Two tins of chickpeas, an onion, tomatoes and a handful of spices — and yet, cooked properly, it has real depth: tangy, warming, a little smoky.
The blistered tomatoes are my small addition. Charring a handful of cherry tomatoes separately and folding them in at the end gives bursts of sweet-sharp freshness against the dark, spiced base. A squeeze of lemon and a pinch of amchur (dried mango powder), if you have it, sharpen everything further — chana masala should taste bright, not heavy.
Eat with rice, flatbread, or just a spoon. It freezes well and it's completely vegan.
For the chana masala
To finish
Heat 2 tablespoons of the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 20–30 seconds until fragrant and just darkening.
Add the chopped onion and a pinch of salt. Cook, stirring often, for 8–10 minutes until soft and golden at the edges.
Stir in the garlic and ginger and cook for 2 minutes. Add all the ground spices (except the amchur) and cook, stirring, for 1 minute, adding a splash of water if the pan looks dry.
Pour in the chopped tomatoes and cook for 5 minutes until thick. Add the drained chickpeas and 200ml of the reserved chickpea liquid (or water). Simmer, part-covered, for 15 minutes, mashing a few chickpeas against the side to thicken the sauce.
Meanwhile, heat the last tablespoon of oil in a small frying pan over high heat. Add the cherry tomatoes and cook, shaking, for 3–4 minutes until blackened in patches and starting to collapse.
Stir the amchur, if using, and the lemon juice into the chana masala. Fold through half the blistered tomatoes and most of the coriander. Serve topped with the rest of the tomatoes, the remaining coriander, sliced red onion and lemon wedges.
Amchur: Dried mango powder gives the authentic tang. No amchur? Use extra lemon juice, or a teaspoon of tamarind paste.
Chickpeas: Tinned are fine and fast. If cooking dried, you'll need about 250g dried, soaked and simmered until tender, plus some of their cooking water.
Smokiness: A pinch of smoked paprika, or a small piece of charcoal briefly rested in the covered pot (the dhungar method), deepens it.
Ahead: Improves overnight. Reheat with a splash of water.