Chana Masala

Ingredients

• 1.5 cups chickpeas fresh (garbanzo beans)
• 2 tablespoons cilantro leaves fresh chopped
• 1 tablespoon ginger fresh minced peeled
• 0.1 teaspoon garam masala 
• 1  garlic clove minced
• 0.1 teaspoon ground cumin 
• 0.1 teaspoon ground pepper red
• 2 teaspoons olive oil 
• 1 cup onion chopped
• 0.1 teaspoon salt 
• 0.5 cup tomatoes seeded chopped
• 0.8 cup vegetable stock organic (such as Swanson Certified )

Equipment

• frying pan
• sauce pan

Directions

1. Sort and wash the chickpeas, and place in a large saucepan. Cover with water to 2 inches above chickpeas; bring to a boil. Cook for 5 minutes or until tender.
2. Drain.
3. Heat oil in a large nonstick skillet over medium heat.
4. Add onion, ginger, and garlic to pan; cook 5 minutes, stirring occasionally. Stir in salt, cumin, and pepper; cook 1 minute.
5. Add chickpeas, broth, and tomato; cook 5 minutes or until liquid almost evaporates.
6. Remove from heat; stir in chopped cilantro and garam masala.