Chana Masala

The spice list on this recipe is long, I'll admit that, but it is so easy to make that just about anyone could do it. Mango powder is somewhat of an odd ingredient, but don't let it scare you off, if you don't have it just use lemon juice.

Ingredients:

1 can chick peas, drained
1/2 onion, diced
1 tablespoon oil
1 large (2 smaller) clove(s) garlic
1 tablespoon grated ginger
1 tablespoon minced jalapeno
1 teaspoon cumin
1/8 teaspoon coriander seeds, crushed
1/8 teaspoon cayenne pepper (more if you want it spicier)
1/2 teaspoon tumeric powder
2-3 teaspoons mango powder
1/4 teaspoon paprika
3/4 teaspoon garam masala
1/4 teaspoon salt
1/2 cup water
3/4 cup tomato sauce
1/2 lemon, juiced
cilantro leaves

Directions:

Place chickpeas in a small pot and cover with water. Boil for 10 minutes, then drain and set aside. While they are boiling, cook onion in oil over medium-low heat until it is soft, about 3-5 minutes. Add garlic, ginger, and jalapeno and cook for one more minute. Add cumin, coriander, cayenne, tumeric, mango powder, paprika and garam masala and cook one more minute until everything is fragrant and browning just a bit. Add salt, water, and tomato sauce and bring to a simmer. Add your drained chickpeas and continue to simmer for 10-15 minutes, checking to make sure it isn't drying out (if it is just add more water). When chickpeas are tender remove from heat and add lemon juice, stir to combine. Top with cilantro leaves and serve with rice and naan.