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!