Chana masala with rice

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Canned chickpeas800 g (200 g)
• Canned chopped tomatoes480 g (120 g)
• Onion (brown/yellow)240 g (≈ 2 onions) (60 g (≈ 0.5 onion))
• Garlic (bulb)20 g (≈ 0.5 bulb) (5 g)
• Fresh ginger20 g (5 g)
• Garam masala12 g (3 g)
• Ground cumin4 g (1 g)
• Sunflower / vegetable oil40 g (10 g)
• White rice (long grain)300 g (75 g)

Method

1. Fry onion until golden; add garlic, ginger and spices for 1 minute.
2. Add tomatoes and chickpeas; simmer 15 minutes, mashing a few.
3. Serve with rice.

In the galley

• Copes with a seaway — 4/5 for sea tolerance.
• Stow the main ingredients in dry stores — nothing here needs a fridge.
• Make ahead: cook in port and freeze in portions.
• No listed allergens in our data — still check the labels of what you buy.