What We're Eating Wednesday: Chana Masala

I am a huge fan of Indian food, and we often have 'curry nights' where a group of friends get together and order take-out on a Friday night. A few weeks ago, we decided to make our curries instead of ordering takeout & after researching some Indian dishes, I came up with this easy, vegetarian, inexpensive meal that will now be a staple in our house.

Chana Masala

adapted from this recipe. Serves 4

• 2 Tbsp. vegetable oil
• 1 tsp. cumin seeds
• 1 medium yellow onion, diced small
• 4 tsp. peeled, finely chopped fresh ginger
• 4 medium garlic cloves, finely chopped
• 1/2-1 serrano chile, de-seeded, de-ribbed and chopped (for mild heat level)
• 1 (28 oz.) can whole, peeled tomatoes
• 2 tsp. garam masala
• 1 tsp. ground coriander
• 1 tsp. kosher salt
• 1/2 tsp. tumeric
• 2 (15 oz.) cans chickpeas
• 1/2 fresh lemon
• 1/4 c. heavy cream
• Fresh cilantro leaves

1. Heat the oil in a large skillet over medium heat. Add cumin seeds and cook until fragrant, about 1 minute. Add onion, ginger, garlic and chiles and season with a pinch of kosher salt. Cook about 6 minutes, stirring frequently.

2. Reserve the juice from the can of tomatoes and set aside. Chop up tomatoes into 1 inch pieces. Set aside.

3. Add garam masala, coriander, 1 tsp. salt, and turmeric to the pan and stir to coat the onion mixture. Cook until fragrant, about 1 minute.

4. Add the chopped tomatoes, the tomato juice, 1 can of chickpeas with their juice and one can of chickpeas, drained and rinsed. Stir to combine. Reduce heat to medium-low and simmer, partially covered for 1 hour.

5. Just before serving, add juice from 1/2 lemon and heavy cream. Serve over basmati rice and garnish with fresh cilantro leaves.