Chana Masala with Brown Rice

I found this dish in another of my food blogs and knew I had to make it. It fit perfectly with our love of Indian food and my latest obsession with eating any dish that included chickpeas.

Chana Masala

(Originally posted on the Closet Cooking food blog)

Makes 6 servings

1 tbsp oil
1 onion, diced
1 tbsp garlic, minced
1 tbsp ginger, minced
2 green chilies, roughly chopped
2 tsps cumin
2 tsps coriander
1/2 tsp cayenne pepper
1 tsp turmeric
1 tsp amchoor powder (we used the juice of half a lemon on the suggestion of the original recipe author)
2 tsps paprika
1/2 tsp garam masala
28 oz diced tomatos
1/2 cup water
2 cans chickpeas, drained and rinsed
salt to taste
1/2 tsp garam masala
1/2 lemon, juiced
cilantro, chopped

Over medium heat, saute the onion until tender. Add in the garlic, ginger, chilies, cumin, coriander, cayenne, turmeric, amchoor, and paprika and garam masala and saute for a minute.
Add the tomatoes, water, and chickpeas and simmer 15 minutes while the sauce thickens.
Add the remaining salt, garam masala, and lemon juice and remove from heat. Garnish with cilantro.
We served the dish over brown rice that had been seasoned with smoked paprika, curry powder, and cumin.