Method

1. Pop a large wok/pan onto the hob on medium heat, then add in the oil.Once the oil is hot, add in the onions and ginger and shallow fry for around 2-4 minutes.
2. Add the onion & ginger mixture into a food processor/blender and blend until smooth and pop back into the wok/pan.
3. Add in the garlic paste, cumin, chili powder, ground coriander, turmeric, garam masala, pepper, salt and coconut sugar (optional)Stir until combined.
4. Add 1 tablespoon of oil if too dry.
5. Add in the tomatoes and chickpeas, stir to coat.If the mixture is too thick, you can add in 1/4 cup of water.
6. Add in the coconut cream and cook for around 20-25 minutes on low/medium heat covered with a lid, stirring frequently.The chana masala will thicken while its cooking.Once cooked, serve warm with rice, naan bread, popadom, samosas.. anything you fancy to make an Indian feast!

Recipe from Foodista ↗