Channa Masala

1 cup dry chickpeas (or use 2 15 oz cans)
2 cans diced tomatoes (15 oz)
6 tbls tomato paste
1 large onion diced
1-2 jalapenos diced
6 cloves garlic
2 inches ginger root diced
2 tbls coriander
2 tsp cumin
1 tsp garam masala
1/2 - 1 tsp cayenne (this makes it HOT!)
2 tsp tumeric
1 tbls olive oil

0) Soak chickpeas overnight. Change water and boil chickpeas for ~1hr. (optional - use canned to save time).
1) cook onions under medium heat until translucent (10 - 15 mins)
2) add garlic, ginger, jalapeno and tomato paste. Stir so onions are covered. Turn to med-high and let cook ~5mins (don't stir). this will cook out sugars and give good flavor.
3) Add coriander, cumin, cayenne, tumeric, tomatoes & chick peas combine cook ~5 mins
4) stir in garah masala.

Sometimes I let this simmer for a bit and sometimes I just dig in.

This is very good with a cucumber yogurt salad. Just cucumber & plain yogurt w/ salt & paper. I ussually use greek yogurt b/c it is what I have.

Serving Size: makes six 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user MOMMY2TJ.