Chana Masala Pasta

Ingredients

• 200 g Pasta (penne or fusilli)
• 1 cup (165 g) Canned chickpeas (chana), drained and rinsed
• 1/2 medium (75 g) Onion, finely chopped
• 1/2 cup (120 g) Tomato puree
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1 tbsp Olive oil (or vegetable oil)
• 2 tsp Chana masala spice mix
• 1/2 tsp Ground cumin
• 1/2 tsp Ground coriander
• 1/4 tsp Turmeric
• 1/4 tsp Red chili powder
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 1/4 cup (60 ml) Water (as needed for sauce consistency)(optional)
• 2 tbsp Fresh cilantro, chopped(optional)
• 1 tbsp Lemon juice(optional)

Instructions

1. 1

   Boil the pasta in salted water until al dente (about 10 minutes). Reserve 1/2 cup pasta water, then drain.

2. 2

   While the pasta cooks, heat oil in a pan over medium heat. Sauté onion until soft, about 3–4 minutes, then add garlic and ginger and cook 30 seconds.

3. 3

   Stir in tomato puree, chana masala, cumin, coriander, turmeric, chili powder, salt, and pepper. Cook 5 minutes, adding a splash of water if it thickens too much.

4. 4

   Add chickpeas and simmer 5 minutes. Stir in lemon juice if using.

5. 5

   Toss drained pasta with the chana masala sauce. Loosen with reserved pasta water as needed, then cook 1–2 minutes to coat. Top with cilantro and serve.