This recipe is a version of the Indian chickpea dish Channa Masala. Very tasty, healthy, and filling.
- 2 tablespoons olive oil
- 1 onion, chopped (about 1 cup)
- 3 cloves garlic, minced
- 1 “ fresh peeled ginger, grated ( 1 teaspoon)
- 1 small Serrano chili pepper, diced
- 1 teaspoon garam masala
- 1 teaspoon cumin
- 1 teaspoon curry powder
- ½ teaspoon of salt (or more- to taste)
- 1 32oz. can diced tomatoes
- 2 x 14.5 cans of chick peas, drained ( or 3 cups)
- 2 tablespoons fresh lemon juice
- ½ cup chopped parsley
- In a large frying pan over medium-high heat heat oil. Add chopped onion, garlic, ginger, and chili pepper, and sauté for 3-4 minutes, or until onion is translucent and garlic is golden brown.
- Mix in garam masala, cumin, curry powder, and salt ensuring the vegetables are evenly coated.
- Pour in diced tomatoes and let simmer for 4-5 minutes. Stir in chick peas and fresh lemon juice. Allow to simmer for approximately 15 minutes or until most of liquid evaporates. Sprinkle with chopped parsley before serving on a bed of rice.
