Chana Masala

• 2 Tablespoons Canola Oil
• 1/2 whole Large Yellow Onion, Diced
• 2 cloves Garlic, Minced
• 1/4 teaspoons Garam Masala
• 1/2 teaspoons Chili Powder
• 1 Tablespoon Ground Cumin
• 1 Tablespoon Ground Coriander
• 1/4 teaspoons Cinnamon Powder
• 1/4 teaspoons Cardamom
• 1/2 teaspoons Turmeric Powder
• 2 whole Roma Tomatoes, Diced
• 1/2 Tablespoons Ginger And Garlic Paste (or Fresh Ginger)
• 15 ounces, weight Canned Chickpeas, Drained And Rinsed
• 1/2 cups Water
• 1 whole Jalapeno Or Serrano Chili, Stem And Seeds Removed, Diced
• 1/4 cups Fresh Cilantro, Chopped

1. Start by heating your oil on medium heat in a large skillet.
2. After a couple of minutes, add in your onion and cook for about 5-7 minutes, or until they have sweated through.
3. Next add in the garlic and cook for about 30 seconds, Then add in the garam masala, chili powder, ground cumin, coriander, cinnamon, cardamon, and turmeric.
4. Stir, and cook until you have a dry paste.
5. Next add in your tomatoes and cook until much of the liquid has absorbed, a few minutes.
6. Add in the ginger paste, and stir.
7. Cook another minute or so.
8. Add in the chickpeas and water.
9. Stir, and cook for about 15 minutes, stirring on occasion.
10. Add in the chopped chili pepper, and stir again.
11. Heat until pepper has softened.
12. You are now ready to plate.
13. Serve in a bowl and shower with some of the fresh cilantro.
14. The flavor is out of this world.
15. This spice mixture, well, lets just say its addicting.
16. A bit spicy (which I love), and the great earthy flavor is just dynamite.
17. Hope you enjoy!

canola oil, yellow onion, garlic, garam masala, chili powder, ground cumin, ground coriander, cinnamon powder, cardamom, turmeric, tomatoes, ginger, chickpeas, water, serrano chili, fresh cilantro

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