Channa Masala (Chickpea and Tomato Curry)

Cooking oil (vegetable or olive)

1 large onion, yellow or red, diced 

1 Tablespoon grated fresh Ginger (or to taste) 

2 cloves garlic 

3 chopped fresh tomatoes, or stewed/canned tomatoes 

1 Tablespoon (or more to taste) Chana Masala (premixed spice found

at Indian grocery)

1 teaspoon salt

2 cans garbanzo beans or the equivalent cooked from dry.

3 cups water

½ teaspoon baking soda

Can also add lots of fresh dill (use more like a vegetable than

a herb or garnish)

In a large pan, heat oil to medium, add onions and cook until browned.

Add garlic and ginger, and then tomato, spices and chickpeas. Stir

occasionally for 5 min and then add water and baking soda. Bring to a boil

and cover. Simmer for 40 min on low heat.

(Or in pressure cooker for 20 min with 1 ½  cups water instead of 3 cups)

Water amount and cooking time based on using dry beans that have been

soaked overnight. 

I like mine drier, so I cook uncovered for a bit after the 40 min.

You can add more water if you like more of a sauce.

Serve over rice or with chapati (flatbread).