• 1 small onion, peeled and grated
  • 2 cloves garlic, crushed
  • 2 cm piece of ginger, peeled and finely grated
  • 1 tsp Gregg's Ground Cumin
  • 1 tsp Gregg's Ground Turmeric
  • 2 tsp Gregg's Ground Garam Masala
  • ¼ tsp Gregg's Chilli Flakes
  • 400 g can Wattie's Chopped Tomatoes in Puree
  • 2 x 400 g cans Wattie's Chickpeas in Springwater, drained
  • Fresh coriander leaves to garnish

  • Coriander and Mint Raita (optional):
  • ½ Lebanese cucumber
  • ½ cup natural unsweetened yoghurt
  • 1 Tbsp grated onion, peeled and diced
  • ¼ tsp Gregg's Ground Cumin
  • Handful fresh coriander and mint leaves, chopped
  • Squeeze of lemon juice
  1. Heat the ghee or oil in a saucepan. Add the onion, garlic and ginger and cook over a low heat for approximately 5 minutes until softened, being careful it doesn’t burn. Add Gregg’s Ground Cumin, Gregg’s Ground Turmeric, Gregg’s Ground Garam Masala and Gregg’s Chilli Flakes and stir, cooking until spices smell fragrant.
  2. Pour over Wattie’s Chopped Tomatoes in Puree and stir while bringing to the boil. Add the drained Wattie’s Chickpeas in Springwater. Cover and simmer for 10 minutes. Taste and season with salt as required. Serve garnished with fresh coriander leaves. Accompany with Naan bread and serve with a coriander and mint raita if wished.
  3. To make the Coriander and Mint Raita: Grate the cucumber and using paper towels squeeze out any excess liquid. Mix all ingredients together.

* Ghee is clarified butter and used extensively in Indian cooking.

Top Tips

  • To freeze: Once cooked allow the Chana Masala to cool and then spoon into an airtight container. Freeze for up to 2 months. Thaw in the fridge and reheat. Raita will not freeze.

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