Chickpea masala

Serves 8

Agnes

Chickpea Masala

Ingredients

2 tablespoons olive oil or other type of oil
1 medium mild onion,  chopped
2 cloves garlic, chopped fine
1 small jalapeno pepper, seeds removed and chopped fine or use one green hot pepper
1 tablespoons fresh ginger, chopped fine or 1 tsp ground ginger
2 tsp curry powder
1 tablespoons garam masala
1 can tomato paste, 6 oz. and​ 3 cups water; or 1 large can of tomatoes crushed and water to make 3 cups; or 1 can tomato sauce(398ml) and 1 cup water
2 to 3 cans chickpeas, drained and rinsed
2 tablespoons lemon juice, or juice of half a lemon
1/4 tsp salt or to taste
4 cups cooked basmati rice or other type of rice or quinoa
2 tablespoons fresh chopped cilantro (optional)

Directions
In a large frying pan, heat oil over medium​ heat. Add onions, garlic and jalapeno peppers and saute until golden brown. Remove from heat and stir in garlic, ginger, curry powder, garam masala, stir and then stir in tomato paste. Return to heat, stir in water or tomatoes and water or tomato sauce and water. Stir well. Then stir in chickpeas and lemon juice. Bring to a boil, reduce heat, and simmer for 5 minutes or longer. Add salt.Serve immediately, or allow to sit for a few hours before you reheat and serve over cooked rice or quinoa.To serve, place 1/2 cup rice in a bowl and add 1 cup chickpea mix over rice. Garnish with cilantro.

Heart healthy recipe.

Ingredients for Chickpea Masala