Chana Masala (Spiced Chickpea Curry)

Chana masala is a classic North Indian dish. Chickpeas in a spiced tomato gravy, fragrant with ginger, cumin, and garam masala. It's deeply satisfying, naturally vegan, and tastes even better the next day. Serve with rice or naan.

Ingredients (Serves 4):

• 1 tbsp coconut oil or ghee
• 1 onion, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp fresh ginger, grated
• 1 tsp cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp garam masala
• 1 x 400g tin of chopped tomatoe
• 2 x 400g tins of chickpeas, rinsed and drained
• 100ml water
• Salt
• Fresh coriander to serve

Method:

• Heat the oil in a large pan. Add the onion and cook for 8–10 minutes until soft and golden.
• Add the garlic, ginger, cumin, coriander, turmeric, and garam masala. Cook for 1 minute.
• Add the tomatoes, chickpeas, and water. Simmer for 15–20 minutes until thick and the flavours have melded.
• Season with salt. Scatter with fresh coriander.
• Serve with rice or naan.

Why it's gut-friendly: Chickpeas are a prebiotic powerhouse. Ginger and turmeric are anti-inflammatory. The spices—cumin, coriander, garam masala—all aid digestion.