Chickpea Stew "Chana Masala"

Chana masala is a chickpea curry popular in India and Pakistan.

Ingredients:

2 tablespoons extra virgin olive oil
1 onion, chopped
1 teaspoon cumin seeds
1 teaspoon garam masala
½ teaspoon ground coriander
½ teaspoon ground turmeric
¼ teaspoon ground cardamom
Pinch cayenne pepper
2 garlic cloves, minced
½ teaspoon grated fresh ginger
1 teaspoon sea salt
½ cup water
1 can whole peeled tomatoes
3 cups cooked chickpeas, drained and rinsed in a colander
½ cup chopped fresh cilantro
1 teaspoon fresh lemon juice
Recommended servings: Cooked brown or white rice and Greek yogurt

Directions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook, stirring frequently, for 8 minutes (until softened and well browned).
2. Reduce heat and add cumin seeds, garam masala, coriander, turmeric, cardamom, and a pinch of cayenne pepper. Stir and cook for about 30 seconds or until fragrant. Stir in garlic, ginger, salt, and ¼ cup water.
3. Add canned tomatoes, mashing them in pan with a wooden spoon. Bring to a boil; cook 8–10 minutes or until sauce thickens. Add chickpeas and remaining ¼ cup water; stir. Simmer, stirring occasionally, for 20–25 minutes (until thickened). Stir in cilantro and lemon juice.
4. Serve with rice and Greek yogurt, fresh cilantro, and lemon juice.
Yield: 4 servings
Recipe: www.loveandlemons.com