Chana Masala

Continuing my cooler weather cravings, tonight I made Chana Masala (curried garbanzo beans). This is the ultimate stick to your ribs food, and its adapted from this recipe here. It is also great the next day, so be sure to make a nice large batch. I served it tonight with some rice.

1 teaspoon vegetable oil
2 cloves garlic, crushed
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1 teaspoon cumin seeds
1 teaspoon curry powder
1 teaspoon paprika
1/4 teaspoon salt
1 15oz can chickpeas
1 can diced tomatoes
1/2 cup water
1 teaspoon fresh ginger

Heat the oil in medium in a heavy saucepan (that you have a lid for). Add the garlic and saute for a few minutes, until very fragrant.

Turn heat to medium low and add all of the spices and stir well, for about a minute.  Add the tomato and cook for another a few more minutes stirring regularly. Add chickpeas and water and stir to combine. Bring the mixture to a simmer, and then cover and cook for ten minutes.

Add ginger, stir together, and then serve.