Chana Masala

• 1 Tablespoon Vegetable Oil
• 2 whole Medium Onions, Minced
• 1 clove Garlic, Minced
• 2 teaspoons Grated Fresh Ginger
• 1/2 whole Hot Green Chili Pepper, Minced
• 1 Tablespoon Ground Coriander
• 2 teaspoons Ground Cumin
• 18 teaspoons Ground Cayenne Pepper
• 1 teaspoon Ground Turmeric
• 2 teaspoons Cumin Seeds, Toasted And Ground
• 2 teaspoons Paprika
• 1 teaspoon Garam Masala
• 1 can Whole Tomatoes With Their Juices, Chopped Small (15oz)
• 23 cups Water
• 4 cups Cooked Chickpeas Or 2 (15-ounce) Cans Chickpeas, Drained And Rinsed
• 1/2 teaspoons Salt
• 1 whole Lemon, Juiced

1. 1.
2. Heat oil in a large skillet.
3. Add onion, garlic, ginger and pepper and saute over medium heat until browned, about 5 minutes.
4. 2.
5. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, paprika and garam masala.
6. Cook onion mixture with spices for a minute or two, then add the tomatoes and any accumulated juices, scraping up any bits that have stuck to the pan.
7. 3.
8. Add the water and chickpeas.
9. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.
10. 4.
11. Serve with fluffy basmati rice or naan bread (or both).

vegetable oil, onions, clove garlic, fresh ginger, green chili pepper, ground coriander, ground cumin, ground cayenne pepper, ground turmeric, cumin seeds, paprika, garam masala, tomatoes, water, chickpeas, salt, lemon

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/chana-masala/ (may not work)