Indian Chickpea Chana Masala

Peel and finely chop the onion and garlic. Peel the ginger (preferably with the edge of a spoon) and cut into fine strips. Roughly blend the tomatoes or cut them into small cubes.

Heat 1 tbsp oil in a deep pan. Sauté the onion, garlic, and ginger for 3–4 minutes over medium heat. Add garam masala, ground coriander, cumin, and paprika powder and roast for another 30–60 seconds.

Then add 400 ml water, the drained chickpeas, and the prepared tomatoes to the pan. Mix everything well, reduce the heat, and let the mixture simmer for 15–20 minutes until slightly thickened. In the meantime, finely chop the parsley.