Channa Masala

• Chick Peas 1 16oz can
• Medium-sized Red Onions 3-4
• Plum Tomatoes 3-4
• Green chillies 1-2 (1:mild; 2:medium)
• Garlic paste 1 tsp (can be substituted with fresh garlic: 4-5 cloves)
• Ginger paste 1 tsp (can be substituted with fresh ginger: inch long slice)
• Red Chilli powder 1 tsp.
• Coriander powder 1 tsp.
• Garam Masala powder 1 tsp.
• Olive oil 3 tbsp.
• Salt to taste
• Coriander leaves or Cilantro for garnishing

1. Boil chick peas for about 15 minutes or until soft and keep aside.
2. Cut onions, tomatoes and green chilli into pieces (no need to dice them) and put them into the blender along with the garlic and ginger to create a puree.
3. (It will turn purple and look like a smoothie)
4. Heat olive oil in a pot (at medium heat), add the mixture and fry for about 5 minutes (or until oil starts separating from the mixture).
5. Add red chilli powder, garam masala powder and coriander powder and salt. Mix well and fry for a few minutes.
6. Add about a cup of water (I usually add water to the blender to get out the extra mixture left behind - then use that as my cup of water).
7. Boil until mixture thickens.
8. Add chick peas and stir well.
9. Cook for an additional 5-7 minutes.
10. Garnish with chopped coriander leaves or cilantro and serve hot!
11. As an extra garnishing (just before serving), I finely dice some red onions and mix in some lemon juice. Then add the lemony onions to the top of the channa. You shouldn't add the onions to the entire pot of channa - just on an individual serving.

red onions, tomatoes, green chillies, garlic, ginger paste, red chilli powder, coriander powder, garam masala, olive oil, salt, coriander leaves

Taken from www.epicurious.com/recipes/member/views/channa-masala-50032940 (may not work)