Onion-Tomato Roasted Chana

Ingredients

• 200 g cooked chickpeas (chana), drained
• 1 medium onion (100 g), thinly sliced
• 2 medium tomatoes (150 g), chopped
• 1 tbsp oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp coriander powder
• 1/2 tsp red chilli powder
• 1/2 tsp salt
• 1 tbsp lemon juice
• 2 tbsp fresh coriander, chopped

Preparation

1. Pat chickpeas dry; heat oil in a wide pan on medium.
2. Add cumin seeds; when they crackle, add onion and sauté until soft.
3. Stir in tomatoes, turmeric, coriander, chilli, and salt; cook until pulpy.
4. Add chickpeas; roast 8–10 minutes, stirring, until edges firm and spices coat.
5. Finish with lemon juice and coriander; adjust salt.
6. Serve warm as one portion.