Chana Masala

1. 1

   1. Heat the oil in a wide skillet. Add the onion and saute until translucent. Add the garlic and continue to saute until the onion is golden.

2. 2

   2. Add the chickpeas, garam masala, turmeric, ginger, tomatoes, lemon juice, and about 1/4 cup water. Bring to a simmer, then cook over medium-low heat for 10 minutes, stirring frequently. This should be moist and stewlike, but not soupy; add a little more water, if needed.

3. 3

   3. Stir in the cilantro and season with salt. Serve on its own in shallow bowls or over a hot cooked grain, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.