Chana Masala (Spicy Chick Peas)

Ingredients

1/4 - 1/2 cup oil (olive) and/or water	1 1/2 cups onions, chopped
1 1/2 t cumin seeds	4 cloves garlic, pressed
1 T ginger root, grated (or 1t dry powder)	1 t coriander (powder)
2 t turmeric	1/2 t paprika
2 cups tomato, chopped	1 t salt
1 t cayenne pepper (or less)	1/2 t lemon juice
2 cups chickpeas (garbanzo beans), cooked	water

Directions

In medium skillet over medium heat, sauté onions in oil until transparent, stirring frequently. Stir in cumin seeds and cook until they are lightly toasted. Stir in pressed garlic and cook until fragrant, approx. 2-3 minutes. Add ginger, coriander, turmeric and paprika. Cook, stirring until toasted.

Stir in tomatoes, salt and cayenne pepper and cook 2 to 3 minutes more. Stir in lemon juice, cook a few seconds, then add chickpeas. Stir well, adding water as needed to thin a bit. Final consistency should be thicker than a soup, more like a thick stew.

Cover and cook 5 to 10 minutes on low heat. Serve with rice or Indian breads. Makes 4 main-dish servings.

Notes

This recipe is from a cooking class taken at Upper Arlington's Evening Education classes taught by Sunita. She got it from the Taj Mahal Restaurant.

The spiciness depends on the amount of cayenne pepper used. The suggested 1 teaspoon amount will result in a 'fairly spicy' level of taste. Doubling that amount would make it REALLY REALLY hot. If it ends up being hotter than you want, put some non-fat plain yogurt on top of it to tone it down a bit.