South Indian Chana Masala

While the rice is cooking start making your chana masala! Peel and chop your onion into roughly 1cm pieces. Peel and finely chop your garlic. Peel your ginger (you can do this with the back of a spoon!) and finely chop. Finely chop half your chilli.

Heat 1 tbsp of oil in a saucepan on medium heat and add the onion, garlic, ginger and chilli (the amount you add depends on how spicy you like things!). Cook for 5 mins, stirring occasionally, until the onion is soft, then add your South Indian spice mix. Cook for 1 minute, stirring a few times before adding your tomato purée and cooking for a further minute.

Add the chopped tomatoes to the pan, refill the tin a quarter with water and add this to the pan as well, stir. Drain the chickpeas and add them to the pan too. Add ¼ tsp of salt, a good grind of pepper and ½ tsp of sugar (if you have any!), stir together and cook uncovered for 10 mins on medium heat, until everything has reduced slightly and the chickpeas are soft.

While the chana masala is cooking, make your raita! Chop a quarter of your cucumber into roughly ½cm cubes and roughly chop your coriander. Mix your cucumber and half your coriander together with your yoghurt. Squeeze in 1 tsp of lemon juice, add a pinch of salt and give it a good stir to combine.