Chana masala with naan

• Chickpeas (400g tin)2
• Brown onions150g
• Garlic (4 bulbs, approx 40 cloves)3
• Fresh ginger15g
• Medium curry powderstore cupboard20g
• Chopped tomatoes (400g tin)1
• Lemons (4 pack)1
• Plain naan breads (4 pack)4

Plus salt and pepper. About £2.65 for the amounts used.

Method

1. 1

   Fry 1 chopped onion in a little oil for 8 minutes until golden.

2. 2

   Add 3 crushed garlic cloves, 15g grated ginger and 2 tbsp curry powder for 1 minute.

3. 3

   Add 2 drained tins chickpeas, 1 tin chopped tomatoes and 200ml water. Simmer for 15 minutes, lightly crushing some chickpeas to thicken. Season and add a squeeze of lemon.

4. 4

   Warm 4 naan breads following the pack and serve with the curry.