Chana Masaledar

1 tbsp vegetable oil
1/4 tsp whole cumin seeds
1 medium onion, chopped
1/4 tsp ground cinamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp coriander
1 tsp ginger
2 cloves garlic, minced
2 tbsp tomato paste
13 oz can chickpeas, mostly drained
1/2 tsp salt
1/4 tsp cayenne pepper (optional)

Heat the oil in a skillet over medium heat. When hot, add the cumin seeds and leave them until they begin to darken. Add the chopped onion. Stir and fry for 7-8 minutes, or until golden brown.

Turn the heat low and add cinnamon, nutmeg, cloves, coriander, and ginger. Mix, then add the garlic, stirring and frying for 2 minutes. Add the tomato paste and stir.

Pour the chickpeas and about 2 tbsps of the reserved liquid from the can to the skillet. Add salt and cayenne to taste. Mix well.

Cover and let the chickpeas cook for about 10 minutes, stirring occasionally.

Serve over rice or with bread or naan.

Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user BETHANDJANE.