Chana Masala

Ingredients

• Olive oil

  Salad or cooking

  1 tsp or 5g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  ½ clove or 2g

• Ginger root

  Raw

  1 tsp or 2g

• Green peppers

  Hot chili, raw

  ½ pepper or 23g

• Fresh cilantro

  Coriander leaves, raw

  ½ tbsp or 0.5g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Paprika

  Spices

  1 tsp or 2g

• Garam Masala

  Badia

  1 tsp or 24g

• Tomatoes

  Red, ripe, raw, year round average

  1 cup, chopped or sliced or 180g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, cooked, boiled, without salt

  2 cup or 328g

• Water

  Plain, clean water

  ⅓ cup or 79g

• Salt

  Table

  ¼ tsp or 2g

• Lemon juice

  Raw

  ¼ lemon yields or 12g

Directions

1. Heat oil in a large skillet. Add onion, garlic, ginger, and pepper and sauté over medium heat until browned, about 5 minutes.
2. Turn heat down to medium-low and add the cilnatro, cumin, cayenne, turmeric, cumin, paprika, and garam masala.
3. 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.
4. Add the water and chickpeas and simmer uncovered for 10 minutes.
5. Stir in salt and lemon juice. Serve hot and enjoy!