Chole (chickpea curry)

Also known as Chana Masala
From Sangita Desai

Ingredients

16 ounce can chick peas (garbanzo beans)
1 tablespoon oil
1 medium onion, chopped
1 large tomato, crushed
1 teaspoon garlic, minced or crushed
1 teaspoon fresh ginger, minced or grated
1 hot pepper (seeds included for extra heat)
2 tablespoons coriander powder
½ teaspoon turmeric
½ teaspoon red chili powder
¼ teaspoon garam masala
1 teaspoon chole masala powder (MDH brand Chana spice mixture)
kosher salt, to taste
1 cup water
2 teaspoons fresh cilantro, for garnish


Method

1. Drain the water out of the chickpeas. Rinse well and let drain.
2. Heat oil in a heavy saucepan.
3. Add cumin seeds and heat until they crack.
4. Add tomato, onion, pepper and other spices. Cook for 5-7 minutes on medium heat.
5. The mixture will start leaving the oil. Add chickpeas.
6. Add water, cover the pan and let cook for about 15-20 minutes on medium heat.
7. Add cilantro and cook for a minute or 2.
8. Serve hot with Indian bread or rice.