Chana masala with nigella & herby rice

This cheap, healthy and easy-tomake curry is enjoyed at all times of the day in North India. Serve as the main event, or as a side dish, and – in the unlikely event of leftovers – this also freezes really well.

Serves 4-6

1 tsp cumin seeds

2 tbsp vegetable oil

2 onions, peeled and chopped into small chunks

1½ tsp fine salt

4 garlic cloves, roughly chopped

25g root ginger, roughly chopped

2-4 green chilies, chopped (to taste)

1 tbsp ground coriander

1 tsp chilli powder

1 tsp ground turmeric

2 tsp garam masala

400g tin chopped tomatoes

2 x 400g tins chickpeas

1 tbsp lemon juice

30g fresh coriander, chopped

320g basmati rice

1 tsp nigella seeds (optional)

1 Fry the cumin seeds in the oil until they start to smell, then add the chopped onions and the salt and cook for 8-10 mins, or until softened.

2 While the onions cook, make a paste by pounding the garlic, ginger and chillies together in a pestle and mortar, or blitz in a food processor. You may need to add a splash of the chickpea water to bring it all together.

3 Add the paste, together with the rest of the spices, to the onion mixture and stir for a couple of minutes before adding the tin of tomatoes, the chickpeas, plus 400ml of water (I fill the empty tomato tin with water and tip that in) and simmer over a medium heat for 15-20 mins, or until the sauce thickens slightly. Season to taste, then add the coriander and lemon juice just before serving.

4 Meanwhile, cook the rice, then add some coriander and the nigella seeds, mix and serve alongside the curry.

Cooks Note: If you prefer to use dried chickpeas, then the general rule is that one cup of dried chickpeas will produce around two and a half cups of cooked chickpeas. You would therefore need around 100g of dried chickpeas for every 400g tin of chickpeas you want to replace (since the tinned weight is approx. 250g after draining). Soak overnight for 8-10 hrs then simmer for 45 mins before continuing with the recipe.