Indian Chana Masala

Ingredients

• 2 cans (15 oz each) Chickpeas
• 1 can (14.5 oz) Diced Tomatoes
• 1 large Yellow Onion
• 4 cloves Garlic
• 1 tbsp Fresh Ginger
• 2 tsp Garam Masala
• 1 tsp Ground Cumin
• 1 tsp Ground Coriander
• ½ tsp Ground Turmeric
• ¼ tsp Cayenne Pepper
• 2 tbsp Tomato Paste
• 2 tbsp Olive Oil
• 1 whole Lemon
• ¼ cup Fresh Cilantro
• 2 cups Basmati Rice

Instructions

1. Cook basmati rice according to package directions.
2. Heat olive oil in a large pot over medium heat. Sauté onion for 5–6 minutes until golden.
3. Add garlic, ginger, garam masala, cumin, coriander, turmeric, and cayenne. Stir for 1 minute until very fragrant.
4. Add tomato paste and stir for 30 seconds. Pour in diced tomatoes and stir to combine.
5. Add chickpeas. Bring to a simmer and cook 15 minutes, stirring occasionally, until sauce thickens. Mash a few chickpeas against the side of the pot for extra thickness.
6. Stir in lemon juice. Season with salt to taste. Serve over basmati rice topped with fresh cilantro.