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Chickpeas Curry

Also known as Chana Masala, this is one of my absolute favorite dishes, one of my favorite Indian dishes, and even one of my meat-eating family's favorite dishes! It checks ALL the boxes.

Go for a simple but very tasty Chana masala (chickpeas curry) served over brown basmati rice and cilantro for dinner tonight. This recipe is super simple, rich, satisfying, nourishing and just a tad bit spicy. Omit the hot pepper if you don’t like spice.

1 medium onion, chopped

2 tbsp olive oil

1 tsp ground cumin

1 15 oz can diced tomatoes 

1 15 oz can chickpeas 

1 tsp garam masala

Pinch of hot pepper 

Salt to taste 

Sauté onion in olive oil in saucepan over medium heat until translucent. Sprinkle with salt. Add cumin to onion and cook for an additional 1 minute. Add tomatoes and then garam masala and hot pepper.  Cook on medium-low heat for about 5 minutes, stirring regularly. Remove mixture from pan and blend in blender or smallest Ninja until it is the consistency of a thick sauce. Return to pan on medium low heat. Add drained chickpeas and cook for 5-10 minutes more. Serve over rice or with pita or naan bread.  Garnish with cilantro.


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