Chana masala - this easy vegan chickpea curry is quick and simple to make and full of flavour. It is made using mostly storecupboard ingredients so is perfect for when you are low on supplies!
Heat the oil in a large pan over a low heat and add the chopped onion. Cook gently, stirring often, for about 10-15 minutes until soft and translucent. If it starts to catch on the the bottom of the pan you can add a splash of water as needed.
Add the garlic, ginger, cloves, cardamon, cinnamon, bay leaf and green chillies (if using) and cook for about 3 minutes.
Add the coriander, garam masala, turmeric, chilli powder, cumin, amchoor (if using) and pepper and cook for a couple more minutes.
Add the fenugreek leaves (if using), tinned tomatoes, chickpeas and a splash of water. Bring up to a gentle simmer and cook for about 15-20 minutes until thick. Stir often and add a splash more water if needed.
Season to taste with salt and add a squeeze of lemon juice if you did not add amchoor. You can add a little more garam masala if you feel it needs it.
Leftovers will keep in the fridge for 3 days.
*Amchoor powder is a sour, tangy, fruity spice made from dried green unripe mangoes. It can be found in Indian supermarkets and online. If you don't have any then a squeeze of lemon juice added after the curry has finished cooking is a decent substitute.