Chickpea Curry (Chana Masala)

This is my signature chickpea curry, which I found in perfect form from hookedonheat.com - a great site for Indian recipes with fabulous pictures. I've tried lots of types, but this one is perfect. The ginger and tomato give it a little something different than other recipes. This is great as a side dish, or even a main dish.

• 1 can chickpeas, drained
• 1 medium-sized onion , finely chopped
• 1 large tomato, chopped
• 1-2 green chillies, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp tomato paste
• 1 tsp cumin seeds
• 1/4 tsp red chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 2 tbsp light cooking oil
• 1/2 tsp salt or to taste
• water, as needed
• fresh chopped cilantro, as garnish
• lemon wedges, as garnish

SAUTE cumin seeds in hot oil till they start to sizzle and pop. Add onions and green chillies, and fry till tender.


ADD in tomatoes, ginger-garlic paste, tomato paste, salt and spices, and cook till tomatoes pulp and starts to give out oil from the sides.


STIR in about a cup of water, allow it to come to a boil, and then add chickpeas. Let simmer covered for a few minutes till chickpeas are soft and tender to the touch.


GARNISH with fresh coriander and a sprinkle of lemon juice.