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Chana Masala

extra virgin olive oil

onion

fresh ginger

ground cumin

ground coriander

cayenne pepper                 Optional

turmeric

plum tomatoes

sea salt

water

cooked chickpeas

garam masala

fresh lemon juice

cooked rice

In a large skillet, heat oil over medium heat. Add onion and cook until the edges begin to brown, about 5 minutes.

Add the ginger, cumin, coriander, cayenne, and turmeric. Stir to combine.

Add 1 c water, bring to a boil, and simmer covered about 10 minutes.

Add chickpeas and the remaining 0.5 c water. Bring to a boil. Cover, turn heat to low, and simmer for 15 minutes or until water is mostly absorbed. Add a few tablespoons of additional water if needed.

Incorporate garam masala and lemon juice.