Chana Masala

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This is quick and easy, and is a good side for Indian food. I would give this a 6.8. It also came from Neeta Fraser’s cooking class at Thanksgiving point

Chana Masala

1 can chickpeas, rinsed and drained (or substitute lentils)

1 tsp. cumin seed

1 medium onion, finely chopped

2 cloves garlic, minced

1 fresh green chili (serrano or jalapeno)

1/2 tsp. turmeric powder

1/2 cup water

1/2 tsp. salt

1/2 tsp. coriander

1/2 tsp. cumin powder

1 large tomato, finely diced or 1/2 can of diced canned tomatoes

1 tsp. fresh lemon juice

1/4 cup cilantro, chopped

Heat 1 Tbs. oil in a medium sauce pan, on medium heat. Add cumin seeds, stir. Add onions and cook until translucent. Add garlic and chilies; cook for a minute. Add turmeric and chickpeas. Add water and stir. Cook for 8-10 minutes. Add salt, seasonings, and tomatoes. Cook for 2-3 minutes. Stir in lemon juice and cilantro.

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