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Chana Masala

Name: Chana Masala
Total time: 40 min
Yield: 4 servings
Ingredients: 31 oz Canned chickpeas (garbanzo beans), two cans, drained and rinsed; 2 tbsp Vegetable oil; 1 tsp Cumin seeds; 1 Yellow onion, finely chopped; 4 cloves Garlic, minced; 1 tbsp Ginger root, grated; 10 g Serrano peppers, seeded and minced; 14½ oz Canned diced tomatoes, one can, with juice; 2 tsp Ground coriander; 1 tsp Ground cumin; ½ tsp Ground turmeric; ¼ tsp Cayenne pepper (ground); 1 tsp Garam masala; 1 tsp Table salt; 1 Lemon, juiced; ¼ cup Cilantro, chopped

40 minServes 4$51.60

Chickpeas simmer in a spiced sauce of onion, garlic, ginger, green chile, and tomato seasoned with cumin, coriander, turmeric, and garam masala, finished with lemon and cilantro.

Ingredients

31 ozCanned chickpeas (garbanzo beans)two cans, drained and rinsedBuy 2 cans
2 tbspVegetable oilBuy 1 bottle
1 tspCumin seedsBuy 1 jar
1Yellow onionfinely choppedBuy 0.32 lb
4 clovesGarlicmincedBuy 1 head
1 tbspGinger rootgratedBuy 0.02 lb
10 gSerrano peppersseeded and mincedBuy 0.03 lb
14½ ozCanned diced tomatoesone can, with juiceBuy 1 can
2 tspGround corianderBuy 1 jar
1 tspGround cuminBuy 1 jar
½ tspGround turmericBuy 1 jar
¼ tspCayenne pepper (ground)Buy 1 jar
1 tspGaram masalaBuy 1 jar
1 tspTable saltBuy 1 canister
1Lemonjuiced
¼ cupCilantrochoppedBuy 1 bunch

Method

Heat the oil and fry the cumin seeds until they sizzle, then cook the onion until golden, about 8 minutes.
Add the garlic, ginger, and serrano and cook 1 minute.
Stir in the coriander, ground cumin, turmeric, and cayenne, then the tomatoes; cook until thick, about 8 minutes.
Add the chickpeas, salt, and 1 cup water; simmer 15 minutes, mashing a few chickpeas to thicken.
Stir in the garam masala and lemon juice and top with cilantro.