Chana Masala

500g tinned chickpeas

2 white onions

3 garlic cloves

1-inch fresh ginger

1 red chilli

5g coriander seeds toasted and crushed

5g cumin seeds toasted and crushed

30g unsalted butter

1 1/2 tsp ground turmeric

1/3 tsp ground coriander

1/3 tsp ground cumin

1 ½ tsp garam masala

500g chopped tinned tomatoes

Yeo valley natural yogurt

First drain the chickpeas then place in a pot, cover with water up to the level of the chickpeas and bring to the boil.
Blitz the ginger, chilli and garlic with the onions in a blender until a fine paste.
Melt the butter in a large frying pan. Add in the dry spices and seeds, sizzle for a few seconds and then add blitzed mixture. Cook for about 3-4 minutes.
Add the chopped tomatoes and mix.
Add the chickpeas with the water to the mixture in the frying pan, season to taste.
Gently simmer for about 30 minutes until nice and tender and the sauce is slightly reduced
Finish the dish with freshly chopped coriander, a dollop of natural yogurt and a little olive oil.