Easy Chana Masala

• 1 tablespoon canola oil
• 1/2 cup finely chopped onion
• 1 tablespoon minced fresh gingerroot
• 2 garlic cloves, minced
• 1 jalapeno pepper, seeded and finely chopped, optional
• 1/2 teaspoon salt
• 1 teaspoon garam masala
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 can (15 ounces) diced tomatoes, undrained
• 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
• 3 cups hot cooked brown rice
• 1/4 cup plain yogurt
• Minced fresh cilantro

1. In a large skillet, heat oil over medium heat. Add onion, ginger, garlic and, if desired, jalapeno; cook and stir until onion is softened and lightly browned, 4-5 minutes. Add salt and spices; cook and stir 1 minute.
2. Stir in tomatoes and garbanzo beans; bring to a boil. Reduce heat; simmer, covered, until flavors are blended, 12-15 minutes, stirring occasionally. Serve with rice. Top with yogurt and cilantro.
3. Freeze cooled garbanzo bean mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

canola oil, onion, fresh gingerroot, garlic, pepper, salt, garam masala, ground coriander, ground cumin, tomatoes, garbanzo beans, hot cooked brown rice, plain yogurt, fresh cilantro

Taken from www.tasteofhome.com/recipes/easy-chana-masala/ (may not work)