Chana Masala

We particularly love this dish on a cool night when we want something hearty for dinner. It is so delicious, make it to your level of spiciness by adding your favorite chilies. It makes for great leftovers. I like it a bit spicier than the rest of our family, so I add some fresh diced chili peppers at the end along with a pinch of chopped Cilantro. I am getting hungry just thinking about it! Enjoy!

Serves 6

Time: 30 min

Ingredients

· 2 tablespoons oil (I use avocado oil)

· 2 cups yellow onion, diced (approximately 1 medium to large onion)

· 1 tablespoon ground cumin

· 1 teaspoon salt, divided (see instructions)

· 3 tablespoons garlic, minced (approximately 6 cloves)

· 2 tablespoons fresh ginger, minced

· 2-3 fresh jalapenos, diced

· ½ cup fresh cilantro, chopped

· 1 tablespoon ground coriander

· 1 teaspoon ground turmeric

· 1 teaspoon chili powder (I use Indian chili powder)

· 1 x 28 ounce can pureed tomatoes

· ½ cup water

· 2 x 15-ounce cans garbanzo beans (drain one can, keep liquid from one can)

· 3 tablespoons fresh lemon juice

· 1 teaspoon garam masala

· 2 teaspoons granulated sweetener (I use erythritol)

Instructions

1. In a large heated pot (medium heat) add oil, onion, cumin and ½ teaspoon salt.

2. Add garlic, ginger, jalapenos, and cilantro to the onions and stir until well mixed.

3. Then add coriander, turmeric, chili powder, and stir. Add small amount of water if pan becomes dry.

4. Then add pureed tomatoes and garbanzo beans, ½ cup water and ½ teaspoon salt

5. Simmer uncovered (low heat) for 20 minutes, stir occasionally

6. When remove from heat, should be the consistency of a thick stew (and it should smell divine : )

7. Remove from heat. Add in lemon juice and garam masala. Allow to sit for 10 min.

8. Serve and enjoy. We serve it over sauteed summer squash. It is also delicious over your choice of vegetables, rice, pasta, and potatoes. Enjoy!