Chana Masala
Adapted from Oh She Glows
3 small cans chickpeas
1 Tbsp olive oil
1/2 large sweet onion, chopped
1 Tbsp grated ginger
2 cloves garlic, minced
1/2 cup crushed tomatoes
1.5 Tbsp spice mixture*
1 tsp raw sugar
3/4-1 cup water
1/2 tsp salt
Handful of chopped cilantro to garnish
*Spice Mixture
1 Tbsp ground coriander
2 tsp ground cumin
1/2 tsp ground cayenne
1 tsp turmeric
2 Tbsp toasted and ground cumin seeds
2 tsp paprika
1 tsp garam masala
Toast and grind the cumin seeds in a coffee grinder or mortar and pestle, then mix everything together. Once you're done with the spices, the rest is simple.
Heat oil over medium heat and saute the ginger, garlic and onions until the onions start to become translucent. Add the tomatoes and saute for another minute or two. Add the spice mixture and work into a paste, sauteing for about three minutes. Finally, add in the water and adjust sugar and salt to taste, then cover and simmer for 10 minutes. I would recommend adding the water in slowly until it reaches a consistency that you like. Top with cilantro.
The first time that I tasted this I put the chickpeas over brown rice and added a dollop of Greek yogurt to the top. Honestly, it tastes better all by itself, and tastes just as good a few days later, hot or cold. Plus, with the one-time investment of making the spice mix (I'd make a double batch, enough for almost four recipes' worth), the whole thing takes about 15 minutes. Enjoy!
