Chickpea Curry (Chana Masala) in 15 minutes.

Chickpea curry in 15 minutes. No oil, no chopping, just a tasty, healthy meal for busy people with no fuss, minimal prep and an easy clear up.
Chickpea Curry # No Oil# No chopping#
1good tsp cumin seeds
1 small onion 100g
2 cloves garlic 12g
1 small thumb ginger 8g
1/4 green chilli 4-8g
3/4 cup passata 200ml
1 Tbs tomato puree
2 tsp ground corriander
1 tsp ground cumin
1/4 tsp turmeric
1 good tsp mixed spice
1/2 tsp himalayan salt
I&1/2 cups drained chickpeas (1 can)
20g chopped fresh corrriander

Method

1.Toast the cumin seeds in a hot dry pan until fragrant ( around 1 minute) and set aside.
2.To a blender cup add 1 small onion, 2 cloves garlic, 1 small thumb of ginger, 1/4 green chilli, 200ml passata, 125ml water and blend until smooth.
3.Add the sauce to a hot wide based pan ( watch it may spurt)
4.Stir in 1 Tbs tomato puree and 2 tsp ground corriander, 2 tsp ground cumin, 1/4 tsp turmeric, 1 tsp mixed spice and 1/2 tsp himalayan salt.
5.Place a lid on the pan. reduce the heat and leave to simmer for 5 minutes.
6.Add the chickpeas and most of the reserved cumin seeds and simmer for a further 5 minutes
7.Remove the lid and allow the sauce to reduce for a few minutes, stirring to ensure the sauce does not stick
8.Stir in the chopped corriander, turn off the heat and replace the lid.
9.Allow to rest fot a few minutes before serving garnished with toasted cumin seeds and chopped fresh coriander.

Substitutions: Ground corriander, cumin, turmeric and mixed spice can be substituted with
1 & 1/2 Tbs Punjab Chana spice blend.