Chana Masala with Chickpeas

Rich in Flavor, Packed with Protein: Chana Masala Magic!

Prep time: 30 min

Difficulty: Easy

Servings: 4

Ingredients:

• 2 cans dried chickpeas (or 2 cups canned chickpeas, drained and rinsed)

• 1 can of red kidney beans

• 2 tablespoons oil (vegetable or olive oil)

• 1 onion, finely chopped

• 2 tomatoes, pureed (or 1/2 cup canned tomato puree)

• 2-3 garlic cloves, minced

• 1-inch piece of ginger, minced

• 2 green chilies, slit (optional for spice)

• 1 teaspoon cumin seeds

• 1 teaspoon coriander powder

• 1 teaspoon cumin powder

• 1 teaspoon turmeric powder

• 1 teaspoon garam masala

• 1 teaspoon red chili powder (adjust for heat preference)

• 1 teaspoon amchur (dry mango powder) or lemon juice (for tanginess)

• Salt, to taste

• 4 cups of jasmine or basmati rice

• Sour cream

• Fresh cilantro leaves, chopped for garnish

Instructions:

1. Simply drain and rinse the canned chickpeas before using.

2. Heat oil in a large pan or skillet over medium heat. Add cumin seeds and allow them to splutter for a few seconds.

3. Add chopped onions and sauté until golden brown.

4. Add garlic, ginger, and green chilies, and sauté for another 2 minutes until fragrant.

5. Add the tomato puree (or chopped tomatoes) and cook for about 5-7 minutes until the oil starts to separate from the mixture and the tomatoes soften.

6. Add the spices: turmeric, coriander powder, cumin powder, red chili powder, and salt. Stir well and cook for 1-2 minutes to bring out the flavors.

7. Add the cooked chickpeas to the pan and mix well. Add a little water (about 1/2 cup) to make the gravy to your desired consistency.

8. Cover and let the chickpeas cook in the spices for about 10-15 minutes, allowing the flavors to meld together. If you like a thicker consistency, cook for a bit longer.

9. Garnish with fresh cilantro leaves.

Enjoy your flavorful, comforting chickpea dish!