Chana Masala

• 1 1/2 cups fresh chickpeas (garbanzo beans)
• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 tablespoon minced peeled fresh ginger
• 1 garlic clove, minced
• 1/8 teaspoon salt
• 1/8 teaspoon ground cumin
• 1/8 teaspoon ground red pepper
• 3/4 cup organic vegetable broth (such as Swanson Certified Organic)
• 1/2 cup chopped seeded tomato
• 2 tablespoons chopped fresh cilantro
• 1/8 teaspoon garam masala

1. Sort and wash the chickpeas, and place in a large saucepan. Cover with water to 2 inches above chickpeas; bring to a boil. Cook for 5 minutes or until tender. Drain.
2. Heat oil in a large nonstick skillet over medium heat. Add onion, ginger, and garlic to pan; cook 5 minutes, stirring occasionally. Stir in salt, cumin, and pepper; cook 1 minute. Add chickpeas, broth, and tomato; cook 5 minutes or until liquid almost evaporates. Remove from heat; stir in chopped cilantro and garam masala.

fresh chickpeas, olive oil, onion, fresh ginger, garlic, salt, ground cumin, ground red pepper, vegetable broth, tomato, fresh cilantro, garam masala

Taken from www.myrecipes.com/recipe/chana-masala (may not work)