QUICK AND EASY CHANA MASALA + GIVEAWAY!

INGREDIENTS
  • 1 tablespoon (15 mL) coconut oil or olive oil
  • 1½ teaspoons (7 mL) cumin seeds
  • 1 yellow onion, diced
  • 1 tablespoon (15 mL) minced fresh garlic
  • 1 tablespoon (15 mL) minced peeled fresh ginger
  • 1 green serrano chile pepper, seeded, if preferred, and minced
  • 1½ teaspoons (7 mL) garam masala
  • 1½ teaspoons (7 mL) ground coriander
  • ½ teaspoon (2 mL) ground turmeric
  • ¾ teaspoon (4 mL) fine-grain sea salt, plus more as needed
  • ¼ teaspoon (1 mL) cayenne pepper (optional)
  • 1 (28-ounce/793-g) can whole peeled or diced tomatoes, with their juices
  • 1 (28-ounce/793-g) can chickpeas, or 3 cups (750 mL) cooked chickpeas, drained and rinsed
  • 1 cup (250 mL) dry/uncooked basmati rice, for serving
  • Fresh lemon juice, for serving
  • Fresh cilantro, chopped, for serving
  • INSTRUCTIONS
    1. In a large wok or saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
    2. Raise the heat to medium and stir in the onion, garlic, ginger, and serrano. Cook for a few minutes or so, then stir in the garam masala, coriander, turmeric, salt, and cayenne (if using), and cook for 2 minutes more.
    3. Add the whole peeled tomatoes and their juices and break them apart with a wooden spoon (skip if using diced tomatoes). You can leave some chunks of tomato for texture.
    4. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
    5. Serve over cooked basmati rice, if desired, and garnish with a squeeze of fresh lemon juice and some chopped cilantro just before serving.

Source : allrecipes.Com

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