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Chana Masala

adapted from Smitten Kitchen

Ingredients

  • 1 tablespoon vegetable oil
  • 2 medium onions minced
  • 1 clove garlic minced
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cayenne pepper
  • 1 teaspoon ground turmeric
  • 2 teaspoons cumin seeds toasted and ground
  • 2 teaspoons paprika
  • 1 teaspoon garam masala
  • 2 cups tomatoes chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
  • ⅔ cup water
  • 4 cups cooked chickpeas or 2 15-ounce cans chickpeas, drained and rinsed
  • ½ teaspoon salt
  • ½ lemon juiced

Instructions

  1. Heat oil in a large skillet. Add onion, garlic, and ginger and saute over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala. Cook onion mixture with spiced for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.