Chawla Chana Masala (Chick peas, Indian style)

Chawla Chana Masala: Serves 6-8

INGREDIENTS:

2 cups of dry chickpeas OR 3 15.5 oz cans of chickpeas

3 tbsp of grated fresh ginger

1 tsp of cumin seeds

1 medium sized tomato–blended

0-2 green chiles finely chopped(depending on desired heat/spice level)

1-2 tsp of salt

1 tsp of ground cumin powder

1 tsp ground coriander powder

1 tsp of chana masala powder or garam masala powder

1 tsp of turmeric

½ tsp of dried mango powder OR ½ tsp of tamarind powder

2 tbsp of lemon juice

¼ cup chopped cilantro

DIRECTIONS:

Boil 2 cups of dry chickpeas with 6 cups of water. Stove 60 minutes, Insta pot 40 minutes or in a pressure cooker 30 minutes. Should be able to easily mash with a teaspoon. This should be a thick soupy consistency.

Add ½ cup water to a skillet and place on medium heat. Add 1 tsp of cumin seeds, 3 tbsp of fresh ginger, 1 cup blended tomatoes, 0-2 green chiles(finely chopped). Saute until cooked, 3-5 minutes.

In a large pot, combine the above sauteed items with either 3 cans of chickpeas or the thick soup mix of chickpeas, as above.

Add 1 tsp(if using canned chickpeas) or 2 tsp of salt if using dried chickpeas, 1 tsp of ground cumin powder, 1 tsp ground coriander powder, 1 tsp of chana masala powder, 1 tsp of turmeric and ½ tsp of dried mango powder OR ½ tsp of tamarind powder.

Mix well and keep on medium heat for 20 minutes, occasionally stirring . Remove from Stove and mix in 2 tbsp of lemon juice and garnish with ¼ cup of fresh cilantro.

Enjoy with whole wheat pita, brown rice or black rice.