2tspgrated fresh ginger(I used a micro plane for this)
Parsley for garnish(optional)
Get all your spices measured into a small bowl.
Dice your onion, mince the garlic and grate the ginger. Set everything aside.
Rinse your chickpeas and put them aside. Open the canned tomatoes.
Heat a non stick pan over medium high heat. Add the ghee.
Add the onions, cook until soft and start to brown (about 10 minutes).
Add the garlic, ginger and spices. Cook for 30-40 seconds.
Add the tomatoes and water. Bring to a boil, reduce heat, cover and cook for 15 minutes. Liquid will start to absorb (slightly). You still want to have some sauce especially if you are having this with rice and naan bread. YUM!!
Add the chickpeas, mix, cover and heat through (about 5 minutes)
At this point the Chana Masala is done.
If you like, dish this over some rice, add some naan bread.
Since I am a CARB FREAK....having this over rice and dipping in naan bread is a MUST (in my opinion)!! **NOTE**This recipe was adapted from the cookbook Yum & Yummer by Greta Podleski.
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