Chana Masala

Ingredients:

1. 1 15 oz can of chickpeas (Garbanzo beans)


2. 3 tablespoons oil Pinch of asafetida (Hing)


3. 1 teaspoon cumin seeds


4. 1 tablespoon gram flour (Besan)


5. 1 large tomato


6. 1 teaspoon ginger paste


7. 1 teaspoon chopped green chilies


8. 2 teaspoons coriander powder


9. 1/2 teaspoon turmeric


10. 1/2 teaspoon red chilly powder


11. 1 teaspoon salt


12. 1/4 teaspoon garam masala


13. 1 teaspoon chopped cilantro (Green coriander)


14. Thinly sliced tomatoes to garnish

Directions:

1. Drain the water out of the can of chickpeas and wash the chickpeas well.


2. Blend the tomatoes, green chilies and ginger to make a puree.


3. In a heavy saucepan, heat the oil. Add the hing and cumin seeds. After the cumin seeds crack, add the gram flour and stir-fry for a minute.


4. Add the tomato puree, coriander powder, turmeric, red chilly powder and cook for about 4 minutes on medium heat.


5. The mixture will start leaving the oil and will reduce to about half in quantity.


6. Add the chickpeas and a half cup of water and let it cook for 7 to 8 minutes on medium heat, covered.


7. Press the chickpeas with a spatula so they soften.


8. Add the garam masala and cilantro and mix. Let it cook for another minute.

Garnish with thin tomato slices and serve hot !