Indian Chana Masala with Chickpeas

Ingredients

• 2 tablespoons vegetable oil
• 1 medium onion finely chopped
• 2 cloves garlic minced
• 1 inch ginger grated
• 2 cups canned chickpeas drained and rinsed
• 1 can tomatoes crushed
• 1 tablespoon chana masala spice mix
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon red chili powder
• 1 teaspoon salt
• 1/2 cup water
• 1/4 cup fresh cilantro chopped

Instructions

1. 1 Heat vegetable oil in a large pan over medium heat. Add the finely chopped onion and sauté until golden brown, about 5 minutes.
2. 2 Add minced garlic and grated ginger to the pan. Sauté for an additional 2 minutes until fragrant.
3. 3 Stir in the chana masala spice mix, ground cumin, ground coriander, turmeric, and red chili powder. Cook for 1 minute, stirring constantly.
4. 4 Add the crushed tomatoes and cook for 5 minutes, stirring occasionally, until the oil begins to separate from the sauce.
5. 5 Add the drained and rinsed chickpeas to the pan. Stir well to combine with the tomato mixture.
6. 6 Pour in the water and add salt. Stir to mix, then cover the pan and simmer for 15 minutes over low heat.
7. 7 Uncover the pan and continue to cook for another 5 minutes to thicken the sauce, if necessary.
8. 8 Garnish with chopped fresh cilantro before serving.