Chana Masala is a classic vegetarian curry that's as filling as it is delicious. Serve as a main or as part of a bigger Indian feast!
Heat 1 tbsp of sunflower oil in a pan along with the diced onion and a pinch of salt. Cook on a medium heat for 8-10 minutes of until the onions have begun to soften.
Add the garlic, ginger, green chillies and other spices (except the garam masala) to the pan and cook for 4-5 minutes.
Transfer the onions and spices to a blender along with 50ml of water and blitz until smooth.
Add the onion/spice mix to a heavy bottomed sauce pan along with the garamasala, tinned tomatoes, chickpeas and green beans: place on a low heat to simmer for 30 minutes.
In the meantime, heat the remaining tbsp of sunflower oil in a pan along with the thinly sliced onions and another pinch of salt. Cook on a medium heat for 10-15 minutes until the onions have softened and begun to brown before adding to the chickpeas.
Immediately before serving stir through the fresh coriander.