Chana Masala (Naturally Vegan)

Ingredients

• 60ml neutral oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 20g fresh ginger, minced
• 2 green serrano chillies, minced
• 12g ground cumin
• 12g ground coriander
• 7g garam masala
• 4g turmeric powder
• 3g Aleppo pepper
• 800g canned chickpeas, drained and rinsed
• 400ml coconut milk (full fat)
• 400g crushed tomatoes (canned)
• 300ml vegetable stock
• 10g sea salt
• 10ml fresh lemon juice
• 30g fresh coriander, chopped

Method

1. 1
   Heat oil in a heavy-bottomed pot over medium; sauté onion 6–7 minutes until golden.
2. 2
   Add garlic, ginger, and serrano chillies; cook 2 minutes until fragrant.
3. 3
   Bloom cumin, coriander, garam masala, turmeric, and Aleppo pepper in the oil 1–2 minutes, stirring constantly.
4. 4
   Add chickpeas, coconut milk, crushed tomatoes, and vegetable stock; bring to a simmer.
5. 5
   Simmer uncovered 20–25 minutes until sauce thickens and flavours meld.
6. 6
   Season with salt; finish with lemon juice and fresh coriander. Serve with basmati rice or naan.