Chana Masala (ChickPea-Tomato Indian Curry)

Ingredients

• 1 tablespoon coconut oil (Or other oil of choice)
• 1 Large Onion Chopped
• 4 Cloves Garlic Minced
• 2 teaspoons Fresh Chopped Ginger
• 1 15oz can of organic diced tomatoes (do not drain)
• 2 (15oz) cans of drained organic garbonzo beans (chickpeas)
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Ground Tumeric
• 1 teaspoon Ground Cumin
• 1 teaspoon Cumin Seeds
• 1 teaspoon Curry Powder
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1/2 cup Water
• Handful Fresh Chopped Cilantro (optional)

Directions

This Classic Indian dish is a favorite. Its one you will always see at any Indian Buffet. If cooking Indian cuisine makes you nervous this flavorful little dish is a great place to start. If you want to save some money- head to your local Indian Grocery Store. You’ll find all these wonderful spices for half the price- you might even see some big cans of Garbanzo Beans (Among many other very fun things to buy- ALWAYS an exciting experience for me personally).

1. In a Medium Pot add the oil and chopped onions. Cook the onions over medium heat for roughly 15 minutes allow them to begin to get golden brown. Add the garlic and ginger and cook briefly-be careful not to burn. Once you smell the garlic the next ingredients can be added.
2. Add all of the dry spices and the salt. This is the Fun part.. an explosion of beautiful aroma will fill your kitchen. Stir roughly for a minute.
3. Add the cans of Chickpeas and  the can of Tomatoes. Mix well and cover the pot.
4. Allow the soupy mixture to cook at a gentle boil for roughly 30 minutes (or up to an hour if you have the time) You could in theory cook this using less time- but My belief is that the spices need time to mesh.
5. After this cooking period, remove the lid . Using a potato masher – mash the beans slightly. This will thicken the Curry. If needed allow the Chana Masala to boil down slightly. Or add more water if you would like it thinner. Give it a taste test.. add additional salt if the flavors aren’t popping enough.
6. Serve with chopped Cilantro sprinkled on top! This dish is awesome as leftovers the next day.

Traditionally this is eaten with white Basmatti Rice. It could also be served over brown rice, millet quinoa, gluten free naan or other bread.