Chickpea curry Channa Masala

Chickpea curry Channa Masala

Serves 4

• 3 tbsp. coconut oil
• 2 bay leaves
• 5 cm cinnamon stick
• 2 onions finely choppped
• root ginger, peeled and chopped
• 5 garlic cloves
• 1tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp himalyan salt
• 1/4 tsp chili powder
• 1/4 tsp garam masala
• 2 cans of chickpeas, drained and rinsed

1. Heat coconut oil in a large saucepan, add bay leaves and cinnamon and fry, stirring constantly for 30 secs (make sure they don’t burn)
2. Add onions and fry them until golden brown
3. Add ginger, garlic, then spices, stirring for 2 minutes.
4. Pour the chickpeas and continue stirring for 5 minutes
5. Add 500ml of boiling water into the pan. Leave the mixture to simmer for 7-8 minutes, stirring occasionally until it becomes quite thick.