Chana Masala

Serves 4

1 tbsp olive oil

1 tsp cumin seeds

2 small onions, finely chopped (1½ cups)

2 cloves garlic, minced

1 ½ cups crushed canned tomatoes

2 cans chickpeas, drained and rinsed

½ jalapeno pepper, very finely diced (or to taste)

1 tsp garam masala

1 tsp salt

¼ cup freshly chopped cilantro

1. Heat oil in a large skillet over high heat.
2. Add cumin seeds and cook until they begin to pop, about 30 seconds.
3. Add onions and cook until they begin to brown. Add garlic and cook 1 minute more, but avoid burning.
4. Add tomatoes, chickpeas, jalapenos, garam masala and salt. Reduce heat to low and simmer 10 minutes.
5. Stir in cilantro and serve.

Serve with: Basmati rice.

Source: "Martha Stewart Living"

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