Date and chick pea masala

  • Preparation time: 15 minutes
  • Cooking time: 30 minutes
  • Total time: 45 minutes

Serves: 4

Ingredients

2 tbsp sunflower oil
1 large onion, chopped
15g fresh root ginger, finely chopped
2 garlic cloves, finely chopped
1 lemon
2 x 400g cans chick peas, drained and rinsed
½ tsp fennel seeds
2 tbsp medium curry paste
3 tomatoes, roughly chopped
6 pitted medjool dates (about 100g), finely chopped
4 mini naan
4 tbsp natural yogurt
2 tbsp coriander leaves

Method

 

1 Heat the oil in a large saucepan and cook the onion, ginger and garlic for 5 minutes, until softened. Using a vegetable peele...

1. Heat the oil in a large saucepan and cook the onion, ginger and garlic for 5 minutes, until softened. Using a vegetable peeler, pare 2 strips of lemon zest (scraping off any pith) and add to the pan along with the chick peas and fennel seeds. Cook for 5 minutes.

2. Stir in the curry paste, tomatoes and dates and cook for 5 minutes, until the tomatoes are pulpy. Add about 100ml water and continue to simmer for 5-10 minutes, until thickened. Squeeze in a little lemon juice and season to taste.

3. Warm the naan breads. Spoon the masala onto plates and serve with the naan, a spoonful of yogurt and a scattering of coriander leaves.