Chana Masala (Spiced Chickpeas in Sauce)

• 1-1/2 cup dried chickpeas (kabuli chana)
• 1 dash oil
• Pam
• 1 tsp. cumin seeds
• 1 tsp. turmeric
• 1 dash asafetida
• 1/2 to 1 tsp. red pepper
• Salt, to taste
• 1 tbsp. shredded ginger
• 2 tsp. shredded ginger
• 1 green chili, minced
• 1 sm. tomato, chopped
• 3 tbsp. lemon
• lime juice
• 2 tbsp. cilantro

1. Wash the chickpeas and soak overnight.
2. Drain.
3. Spray Pam in a heated non-stick saucepan.
4. Add cumin, turmeric, asafetida, red pepper and salt.
5. Stir until cumin seeds crackle.
6. Add chickpeas and cover with water by two inches.
7. Add 1 tbsp.
8. ginger, the chili, and the tomato.
9. Bring to a boil.
10. Cover and simmer for 1-1/2 to 2 hours or until the chickpeas are tender.
11. Remove from the heat and sprinkle with lemon juice, remaining ginger and cilantro.

chickpeas, oil, cumin seeds, turmeric, asafetida, red pepper, salt, ginger, ginger, green chili, tomato, lemon, lime juice, cilantro

Taken from www.foodgeeks.com/recipes/5073 (may not work)