Name: Chana masala
Cook time: 180 min
Total time: 180 min
Yield: 6
Ingredients: 2 large brown onions (400g), chopped coarsely; 8 clove garlic, quartered; 6 centimetre (2½-inch) piece fresh ginger (60g), grated; 2 tablespoon tomato paste; 125 gram (4 ounces) ghee; 2 teaspoon ground coriander; 2 teaspoon garam masala; 1 teaspoon ground turmeric; 1/2 teaspoon ground chilli; 800 gram (1½ pounds) canned chickpeas (garbanzo beans), drained, rinsed; 1 1/2 cup (375ml) water; 1/2 cup loosely packed fresh coriander (cilantro) leaves

Ingredients

2 large brown onions (400g), chopped coarsely

8 clove garlic, quartered

6 centimetre (2½-inch) piece fresh ginger (60g), grated

2 tablespoon tomato paste

125 gram (4 ounces) ghee

2 teaspoon ground coriander

2 teaspoon garam masala

1 teaspoon ground turmeric

1/2 teaspoon ground chilli

800 gram (1½ pounds) canned chickpeas (garbanzo beans), drained, rinsed

1 1/2 cup (375ml) water

1/2 cup loosely packed fresh coriander (cilantro) leaves

Method

1.Blend or process onion, garlic, ginger and paste until smooth.

2.Heat ghee in large saucepan; cook onion mixture, stirring, 5 minutes. Add spices; cook, stirring, 2 minutes. Transfer to 4.5-litre (18-cup) slow cooker with chickpeas and the water. Cook, covered, on high, 2½ hours. Season to taste.

3.Serve sprinkled with coriander. Serve with steamed rice, yoghurt and naan (flat) bread.

To freeze: complete the recipe to the end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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