Chana Masala

2 cans of chickpeas rinsed and drained (540 ml each)
3 tomatoes diced
3 garlic cloves pressed
1 med onion chopped
3 tbsp. olive oil
1/2 fresh cilantro chopped
2 tsp. lemon juice
2 tbsp. paprika
2 tbsp. ground coriander
1 tsp tumeric
2 tbsp. cumin
1 tbsp. garam masala
1 1/2 cup water
Salt to taste

Heat a large pot over medium heat. Once hot, add oil, onions, tomatoes and garlic. Stir with a wooden spoon for a few seconds and add all the spices (paprika, cumin, turmeric, garam masala, ground coriander). 
Stir until the mixture turns into a paste (2-3 minutes), if the mixture looks dry, you may add more oil. Add lemon juice and stir over med-low heat until the paste becomes thicker. Add chickpeas and stir to coat. Add water and simmer for 15-20 minutes or until stew like thick. Stir occasionally. 
Garnish with chopped cilantro and savor with naan, pita or rice! 

Naureen Hunani