Cook at home

Chana Masala

Chickpeas simmered in a tangy tomato-onion masala with ginger, garlic and warming spices.

Ingredients

• 2 tbsp vegetable oil
• 1 onion, finely diced
• 4 clove garlic, minced
• 1 tbsp ginger, grated
• 2 tsp cumin
• 2 tsp coriander ground
• 1 tsp turmeric
• 1 tsp paprika
• 1/2 tsp cayenne
• 1 can canned tomatoes
• 2 can chickpeas, drained and rinsed
• 3/4 tsp salt
• 2 tbsp lemon juice
• 2 tbsp fresh cilantro, chopped
• 1 1/2 cup basmati rice

Steps

1. Cook the rice according to package directions.
2. Heat the oil in a deep skillet over medium heat. Cook the onion 8 minutes until golden, then add the garlic and ginger for 1 minute.
3. Stir in the cumin, coriander, turmeric, paprika and cayenne for 30 seconds, then add the tomatoes with their juice. Cook 5 minutes, breaking them up.
4. Add the chickpeas, salt and 1/2 cup water. Simmer uncovered 15 minutes until thick, mashing a few chickpeas to thicken the sauce.
5. Finish with lemon juice and cilantro and serve over rice.