Quick and Easy Chana Masala

Serves 4 Prep Time 20 minutes; Cook Time 20 minutes Ingredients

• 1 tablespoon coconut oil or olive oil
• 1.5 teaspoons cumin seeds
• 1 yellow onion, diced
• 1 tablespoon minced peeled fresh ginger
• 1 green serrano chili pepper, seeded and minced
• 1.5 teaspoon garam masala
• 1.5 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 3/4 teaspoon fine-grain sea salt
• 1/4 teaspoon cayenne pepper
• 1 – 28 oz can whole peeled tomatoes or dice tomatoes, with their juices
• 1 – 28 oz can chickpeas
• 1 cup dry uncooked basmati rice
• Lemon juice, for serving
• Fresh cilantro, chopped, for serving

Directions

1. In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds.  Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
2. Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt and cayenne, and cook for 2 minutes more.
3. Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes). You can leave some chunks of tomato for texture.
4. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
5. Serve over cooked basmati rice, if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.

Tips: To thicken the tomato gravy, place a ladle of the curry in a mini-processor and process until almost smooth. Stir this back into the curry to thicken. For a grain-free option, serve the chana masala atop a baked potato. From: Oh She Glows Cooking by Angela Liddon Submitted by Joyce Sullivan