Indian Chickpea Chana Masala

Peel and finely chop the onion and garlic. Peel the ginger (preferably with the edge of a spoon – this way you'll remove only a minimum of pulp with the skin) and cut it into thin strips. Roughly blend the tomatoes in a blender or cut them into small cubes.

Next, heat 1 tablespoon of oil in a deep pan, add the chopped onion, garlic, and ginger, and sauté for 3⁠–⁠4 minutes over medium heat. Then add garam masala spice, ground coriander, ground cumin, and ground paprika, and sauté everything for another 30⁠–⁠60 seconds over medium heat. Subsequently, add 400 ml of water, drained chickpeas, and blended (or chopped) tomatoes to the pan, stir the contents of the pan, reduce the heat to low to medium, and cook the mixture for 15⁠–⁠20 minutes until thickened.

Meanwhile, finely chop the parsley.