Tip the chickpeas into a sieve, rinse thoroughly and drain well. Finely dice the onion, and finely chop or grate the garlic and ginger.
Heat the coconut oil in a pan and fry the onion until golden brown. Add the garlic and ginger and stir briefly until everything smells wonderful.
Stir in the garam masala, turmeric, cumin, ground coriander and cayenne pepper and toast briefly. Add the passata and let the sauce reduce for a few minutes.
Fold in the chickpeas and stir in a little water if needed. Simmer the chana masala gently, covered, until the sauce is thick and the flavours have come together.
Season to taste with salt and, if needed, reduce briefly uncovered. The consistency should be creamy but not too thick.
Serve with fresh coriander, ideally with basmati rice or warm naan.
Good to know
A dish like this can be quiet and still have real depth. The sauce turns spicy, rounded and creamy without feeling heavy.
Swaps
passata → unsweetened chopped tomatoes (often a little more texture); tinned chickpeas → home-cooked chickpeas (usually fewer additives, often a better texture); cayenne pepper → mild paprika (more child-friendly)
Allergens
The recipe is naturally gluten-free as long as you don't serve it with naan. Coconut can matter for sensitive people. Children usually prefer the mild seasoning, and during pregnancy well-cooked pulses and good kitchen hygiene are important.
