Chana Masala

ingredients

12 ounce can chickpeas (garbanzo beans)
2 tablespoons oil
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1 onion, finely chopped
2 garlic cloves, crushed
1" piece fresh ginger, grated or minced
1 fresh green chili, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/2 teaspoon salt
8 ounces tomatoes, peeled and finely chopped (or 1 can diced tomatoes)
1/2 teaspoon garam masala

directions

Heat the oil in a large, heavy pan and fry the cumin seeds for 2 minutes until they sputter. Add the onion, garlic, ginger and chili and fry for 5 minutes. Stir in the cumin and coriander, with the turmeric and salt and fry for 3-4 minutes. Add the chopped tomatoes. Bring to a boil and simmer for 5 minutes. Drain the chickpeas and add to the tomato mixture together with the garam masala. Cover and simmer gently for about 15 minutes.

Source: Samira