Chana masala with rice

• Chickpeas2 × 400g tins
• Brown onions150g
• Garlic3 cloves
• Fresh ginger15g
• Medium curry powderstore cupboard2 tbsp (30g)
• Chopped tomatoes1 × 400g tin
• Lemons1
• Basmati rice300g

Plus salt and pepper. About £2.42 for the amounts used.

Method

1. 1

   Fry 1 chopped onion in a little oil for 8 minutes until golden. Add 3 crushed garlic cloves, 15g grated ginger and 2 tbsp curry powder for 1 minute.

2. 2

   Add 1 tin chopped tomatoes, 2 drained tins chickpeas and 200ml water. Simmer for 15 minutes, mashing a few chickpeas to thicken.

3. 3

   Season and add a squeeze of lemon.

4. 4

   Cook 300g rice following the pack and serve with the curry.