Channa Masala

• 2 Tablespoons Butter
• 1 whole Onion, Chopped
• 2 cloves Garlic, Smashed And Minced
• 1 piece Fresh Ginger (about 1 Inch), Peeled And Chopped
• 1 whole Jalapeno Pepper, Seeded And Chopped
• 3 Tablespoons Tomato Paste
• 1/2 whole Lemon, Juiced
• 1 Tablespoon Coriander
• 1 teaspoon Ground Cumin
• 1/4 teaspoons Cayenne Pepper
• 1 teaspoon Turmeric
• 1/2 teaspoons Salt
• 1 can (14.5 Oz. Can) Diced Tomatoes
• 2 cans (15 Oz. Can) Chickpeas, Drained And Rinsed
• 1 teaspoon Garam Masala

1. In a large cast iron skillet, heat the butter.
2. Once melted, add the onions and cook for about 15 minutes on medium low heat, or until golden brown.
3. Once the onions have caramelized, add the garlic, ginger and jalapeno and stir well.
4. Cook for about two minutes.
5. Add the tomato paste and cook four more minutes.
6. Add the coriander, cumin, cayenne, turmeric, salt and stir well.
7. Then add the diced tomatoes, chickpeas and garam masala.
8. Cook for about five minutes or until the chickpeas have heated through.
9. Finish with a squeeze of lemon and top with plain yogurt and cilantro if desired!

butter, onion, garlic, fresh ginger, pepper, tomato paste, lemon, coriander, ground cumin, cayenne pepper, turmeric, salt, tomatoes, chickpeas, garam masala

Taken from tastykitchen.com/recipes/main-courses/channa-masala-2/ (may not work)