World Cuisines: Chana Masala (India)

Ingredients: 
- 1 cup of dried chickpeas - soak in the water for at least 1 hour before cooking (best overnight)
- 3 large tomatoes, chopped
- 1/4 cup tomato puree
- 3-4 garlic cloves peeled and grated
- 1 onion, chopped
- fresh ginger root - around 2 cm, grated
- 1-2 small green chilis, chopped
- 1 tsp cumin seeds
- 1/2 tsp ajwain seeds
- 1/2 tsp turmeric powder 
- 1/2 tsp chana masala powder
- 2 tbsp vegetable oil
- 1 cup water
- 1/3 fresh cilantro
- salt and pepper to taste

Preparation:
- Heat oil in large skillet on medium.
- Add the cumin and ajwain seeds and fry for 10 seconds.
- Add the onion and cook until transparent.
- Add garlic, ginger and chilis and cook for 1 minute, stirring often.
- Add turmeric powder, tomatoes and salt. Cook for 5-10 minutes until tomatoes are soft and pasty.
- Add tomato puree and stir well for 2 minutes.
- Move everything to a large saucepan on a medium heat.
- Add drained chickpeas, water and chana masala powder. If 1 cup of water isn't enough, add more. 
- Cook for about 20 - 30 minutes or until chickpeas are soft. Serve with basmati rice and sprinkle with cilantro.

Makes 3 servings. 
Enjoy!