Channa masala

1.5 tbsp olive oil
1 med onion
2 cloves garlic
1 tsp cumin seeds
1/2 tsp ground ginger
1 tsp garam masala
3 cardamom pods
pinch of cayanne pepper
1 can (400g) chopped tomatoes
2 cans (400g cans/240g drained weight) chickpeas
1 tsp salt
cordiander leaves
6tbsp plain youghurt

Fill the bottom of a large saucepan with olive oil and place over medium heat.
Add the onion and cook unti very brown, even black in places. reduce heat to low and add the garlic, stir well.
Add cumin, corinader, ginger, garam masala and cardamom, and fry, stirring constantly for about 30 seconds.
Add 50ml water and stir, scraping up anythign that's stuck to the pan.
Cook until water has evaporated.
Add the tinned tomatoes and salt.
Increase heat to medium and bring back to boil, then reduce again, adding the coriander and cayanne.
Simmer gently, stirring occassionally until it reduces and thickens.
Add the chickpeas and cook over a low heat for about 5 minutes.
Add a splash of water, if needed and cook some more.
Stir in the youghurt and serve garnished with lemon and some more coriander leaves.

Number of Servings: 4

Recipe submitted by SparkPeople user DARINGDAISY.