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Chana Masala

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Ingredients
  

  • ½ small red onion finely chopped
  • 2 tablespoons lemon juice
  • ½ teaspoon salt
  • 1 tablespoon olive oil
  • 2 medium onions chopped
  • 3 cloves garlic minced
  • 2 teaspoons grated fresh ginger
  • 1 chili pepper jalapeno or serrano de-seeded and minced
  • 1 tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground turmeric
  • 2 teaspoons ground cumin seeds
  • 1 teaspoon paprika
  • 1 ½ teaspoon garam masala
  • 2 cups tomatoes chopped small or 1 can (15-ounce) of whole tomatoes with their juices, chopped small
  • ⅔ cup water
  • 2 15-ounce cans chickpeas, drained and rinsed

Instructions
 

  • Add finely chopped red onion to lemon juice and salt and set aside.
  • Heat oil in a large skillet. Add onion, garlic, ginger and pepper and sauté over medium heat until browned (about 5-8 minutes).
  • Turn heat down to medium-low and add the coriander, cumin, turmeric, cumin, paprika and garam masala.
  • Cook onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan.
  • Add the water and chickpeas. Simmer uncovered for 10-15 minutes.
  • Stir in red onions, salt and lemon juice mixture before serving.
  • Serve over rice or with warmed naan bread (phase 1).
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