Cook at home

Chana Masala with Rice

Chickpeas simmered in a tangy onion-tomato masala and served with steamed basmati rice.

Ingredients

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

Steps

1. Cook the rice according to package directions and keep it covered.
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 and paprika for 30 seconds until fragrant.
4. Add the tomato sauce, chickpeas, salt and 1/2 cup water. Simmer 18 minutes, lightly mashing a few chickpeas to thicken.
5. Finish with the lemon juice and cilantro and serve over the rice.