Chana Masala

This was a recipe that I found online but modified, so I feel safe in reprinting. It is amazingly good and is great with the Creamed Lentils and Samosas. This was the first time that I caramelized onions- which was kinda a pain, but the dish is so good, I wouldn't cut that step out. The blend of flavors is delicious and this will for sure be one of our regular staple meals.

1 T canola oil
1 medium onion, diced
4 cloves garlic, diced
1 t cumin seeds
2 t coriander seeds
1 t ground coriander
1t ground cumin
1/8 t ground cayenne pepper
1/2 t ground tumeric
1 ripe tomato, diced
1 c water
1 can chickpeas, rinsed and drained
1 sm lemon (to juice)
2 t paprika
1 t garam masala
1/2 t salt
2 t fresh ginger, grated

Heat oil in a large pot or skillet, add onions and cumin seeds. Sauté covered over low heat until caramelized (stirring often to prevent burning). Add garlic and sautée 30 secs more.

Add the coriander, ground cumin, cayenne and turmeric until well mixed, add tomatoes and stir well. Cook until tomatoes have broken down a bit and looked nicely cooked. Add chickpeas and water, stir. Then add paprika, salt, lemon juice and ginger.

Simmer covered for at least a 1/2 hour, up to 1 hour. Add garam masala 3-5 minutes before serving.