Channa Masala

Heavily spiced chickpeas in a tomato base.

Ingredients

3 tbsp olive oil
2 medium onions, chopped
4 cloves garlic, minced
1 tbsp ginger, minced
2 green chili peppers, seeded and minced

4 small dried red chilies
2 tbsp cumin seeds
1 tbsp garam masala

1 tsp ground coriander
1 tsp ground tumeric1/2 tsp ground cayenne
8 curry leaves
1 15-oz can diced tomatoes
2 15-oz cans chickpeas
1 cup water
1 1/2 tsp amchoor powder
1 tsp garam masala
1 tsp salt

Directions

Saute the onions over medium-high heat in the olive oil until they begin to brown, about five minutes. Add the garlic, ginger, and green chilies. Saute for a minute, then add the cumin seeds,garam masala, and dried red chilies, and saute for one or two minutes more.

Add the coriander, tumeric, cayenne, and salt. Stir well and saute for another minute before adding the tomatoes and water.  Deglaze the pan.  Add the amchoor powder and curry leaves.

Stir to combine and raise heat to medium-high. Bring to a boil, cover and reduce to a simmer. Cook for 10 minutes.

Remove the dried red chilies and curry leaves (if you can find them).  Stir in the chickpeas, return to a simmer, and cook for 10 minutes more.

Add the remaining 1 tsp of garam masala, stir, and serve.

Serve with flatbread, samosas, or rice.