Chana Masala

This hearty chickpea and tomato dish has just the right amount of fragrant spices and can be thrown together quickly for a weeknight dinner. It is best served with a side of naan or rice.

2 (15-ounce) cans garbanzo beans, drained

1 (15-ounce) can crushed tomatoes

2 cups yellow onion, diced (1 large)

1/2 cup ginger root, peeled and grated

1 jalapeno, seeded, diced fine

1 1/2 tablespoons garlic, minced

2 tablespoons canola oil

12 ounces filtered water

2 teaspoons cumin seed

2 teaspoons garam masala spice blend

3 tablespoons lemon juice

1 teaspoon sea salt

1/4 cup fresh cilantro, chopped

  1. Heat the canola oil on medium-high heat in a saucepan. Add the cumin seeds and let sizzle for about 15 seconds; then add the onions.
  2. Sauté for about 5-10 minutes, until edges start to brown. Add jalapenos, garlic, and ginger, and sauté for about 2 more minutes.
  3. Add the tomatoes and garam masala and cook until dark and thick, about 10 minutes, stirring often.
  4. Add cilantro and all remaining ingredients. Bring to a simmer and cover. Cook on low heat for 5 minutes, stirring often.
  5. Season to taste.

Yield: 4 servings