Chana Masala
Via Smitten Kitchen - adapted by Isabelle
15 ml (1 tablespoon) olive oil
2 onions, minced 2 clove garlic, minced
15 ml (1 tablespoon) grated fresh ginger
5 ml (1 teaspoon) ground coriander
10 ml (2 teaspoons) ground cumin
2,5 ml (1/2 teaspoon) ground cayenne pepper
7,5 ml (1 1/2 teaspoon) ground turmeric
10 ml (2 teaspoons) paprika
796 ml (2 cups) tomatoes, chopped
250 ml (1 cup) cup water
(4 cups) cooked chickpeas chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 lemon
Heat oil in a large skillet.
Add onion, garlic and ginger and sauté over medium heat until browned, about 5 minutes.
Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric and paprika.
Cook onion mixture with spiced for a minute or two, then add the tomatoes and water.
Simmer 5 minutes.
Add the chickpeas.
Simmer uncovered for 15 minutes, then stir in salt and lemon juice.
Bon Appétit!