Chana Masala

• 2 cn (15.5 oz) low-salt garbanzo beans
• 1 ts Cumin (I didn't have the cumin seeds. Recipe calls for cumin seeds)
• 1 c Onions
• 2 ts Ground coriander
• 1/8 ts Ground turmeric
• 1 ts Garam masala
• 1/2 ts Salt (optional)
• 2 ts Garlic; minced
• 2 ts Ginger; minced (grated finely)
• 1 c Water
• 3 tb Tomato paste
• 1 cn (15.5 oz) tomato puree
• 1 tb Lemon juice
• 1/4 ts Red chili powder (optional)

Instructions

1. 1

   Rinse garbanzo beans in cold water and drain.

2. 2

   In a saucepan, "fry" cumin seeds (I skipped this step since I had powdered cumin).

3. 3

   Add onions, (cumin), and fry until they turn brown (translucent).

4. 4

   Lower heat and add coriander, tumeric, garam masala, salt, ginger, and garlic.

5. 5

   Mix and cook for 30 seconds, stirring all the time.

6. 6

   Add 1 cup water, tomato paste, and pureed tomatoes.

7. 7

   Mix and bring to a boil.

8. 8

   Add garbanzo beans, lemon juice, and red chili powder.

9. 9

   Mix well, cover and cook over medium heat for 15 minutes, or until garbanzo beans are soft.

10. 10

    Stir occasionally.

11. 11

    If the mixture gets too dry, add a little water.

12. 12

    Serve garnished with green chilies, onions, tomatoes or cilantro.

13. 13

    I left the garnish off and ate the mixture over rice.

14. 14

    It was an excellent chana masala.

15. 15

    Flavorful and slightly spicy.

16. 16

    I just purchased some cumin seeds so next time, I make this recipe (some time this week), I'm going to try the cumin seeds at the beginning.

17. 17

    I'm thinking of "frying" the cumin seeds in a few drops of water or broth.