Chana Masala (Chickpea Curry)

• 2 cans (15oz each) chickpeas, drained and rinsed
• 2 onions, finely chopped
• 2 tomatoes, chopped (or 1 cup crushed tomatoes)
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 1 green chili, slit (optional)
• 1 tsp cumin seeds
• 1 inch cinnamon stick
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp chana masala powder (or garam masala)
• 1/2 tsp red chili powder
• cooked rice for serving

Instructions

1. 1

   Heat oil in a pan. Add cumin seeds and cinnamon stick. Let them sizzle.

2. 2

   Add chopped onions and green chili. Sauté until onions are golden brown.

3. 3

   Stir in ginger and garlic paste (or minced). Cook for a minute until raw smell goes away.

4. 4

   Add tomatoes, turmeric, chili powder, coriander powder, and salt. Cook until tomatoes are mushy and oil separates.

5. 5

   Add the chickpeas with a little bit of their liquid (or water). Simmer for 15 minutes. Mash some chickpeas against the side of the pan to thicken the gravy.

6. 6

   Sprinkle chana masala or garam masala on top. Serve hot with rice or naan.