Easy Chana Masala

Another quick meal on the table in 30 minutes flat!

Packed full of fibre, protein, vitamins and minerals, this hearty dish will is super fragrant with garlic and ginger to ward off any winter lurgies.  I served mine with some broccoli rice for extra greens, but feel free to use basmati or jasmine.

Some toasted cashew nuts and a squeeze of lime juice wouldn't go a miss either!  Perfect for leftovers at work the next day; double the recipe is you're cooking for a crowd or stocking up the freezer. 

Ingredients: 

• 1 large onion, diced

• 3 cloves garlic, minced

• 3 tsp fresh ginger, grated

• 1/2 tsp salt

• 1 red fresh chilli, deseeded and chopped

• 2 tsp ground coriander

• 1 tsp ground turmeric

• 2 tsp ground cumin

• 1 tsp garam masala

• 2 400g tins chickepeas, drained of brine

• 1 400g tin tomatoes

• 1 400g tin, coconut milk

• 1 cup frozen or fresh green beans

• 4 serves broccoli or cauliflower rice to serve

• handful fresh coriander to garnish

Directions:

1. Fry the onion until softened.

2. Add garlic, ginger, salt and spices and cook until fragrant.

3. Add chickpeas and tomatoes and cook for 15 minutes.

4. Add coconut milk and green beans and cook until beans are tender.

5. Serve with broccoli rice and garnish with fresh coriander