Ingredients
- 1 tablespoon olive oil
- 1/2 onion, finely diced
- 1/2 teaspoon salt, divided
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, peeled and minced
- 1/4 cup cilantro, chopped
- 1/2 jalapeño, deseeded and minced
- 2 tablespoons Garam Masala (see recipe)
- 1 can (15 ounces) diced tomatoes, with juice (not drained)
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 lemon, juiced (about 1 tablespoon)
Directions
Heat a large pot over medium heat. Once hot, add oil, onion, and ¼ teaspoon salt. Cook, stirring frequently until onion is tender, about 5 minutes.
Add the garlic, ginger, cilantro, and jalapeño to the pot and cook, stirring continuously, for about 30 seconds.
Add the garam masala and stir until everything is evenly coated with the spices. You can add a little more oil at this point if the pan is looking dry.
Add tomatoes and chickpeas. If the mixture looks a little too thick, add up to 1 cup water.
Increase heat to medium high until it reaches a boil, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.
Remove from heat and add lemon juice.
Serve and enjoy!
Recipe in Action
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4 Servings
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Difficulty: Intermediate
Nutrition Tip 
Chickpeas are an excellent source of vegetarian protein!
Chana masala, also called chole masala, is believed to have originated in northern India. “Chana” means chickpea and “masala” refers to a blend of spices used in Indian cooking.
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