Chana Masala (Indian Chick Peas)

Spiced chick peas are eaten in India as both a side entree during a meal or as an appetizer.
Most people serve them with various vegetables for people to add to their own bowl, sort of like toppings for chili.
In my family, like most however, chick peas are eaten when we need a vegetarian dish for a meal.

Chana Masala
serves 6 to 8, Prep: 20 min, Cook: 35 min.

• 2 cans of chick peas (garbanzo beans), drained
• 1 medium tomato, chopped
• 1 onion, chopped
• 2 tsp. of garam masala (it's a blend of spices you can buy in the ethnic food aisle.)
• 2 garlic cloves, chopped
• 1 tsp of fresh grated ginger
• 1 tsp of tumeric
• 1 tsp. of corriander
• 1/4 cup of water or vegetable stock.
• 2 tsp of oil
• salt to taste
• 1 tsp of sugar

Directions:

1. In a large skillet or pot, saute onions, garlic, ginger and tomatoes with oil over medium heat.
2. Once the onions are translucent and the tomatoes are almost melted add the chick peas and saute.
3. Add salt to taste, sugar, tumeric, corriander and garam masala and the 1/4 cup of stock or water. Let it come to a boil.
4. Let the stew simmer... until it is the how you want it. Some people like it a little soupy while others want it thicker.

Serve with some garnishes of chopped onions, cilantro and garam masala. Can be eaten by itself or with naan or rice.