Ingredients
4cupschickpeas
1mediumonionfinely diced
½cuptomatocrushed, or 2 fresh Roma tomatoes, diced
2tbspgingergrated
3garlic cloves
1cupwateradjust as needed
2tbspavocado oil
2wholebay leaves
2wholechili peppersdry
1cinnamon stick
½tspcumin seeds
1tspsalt
½tspturmeric
2tsppaprika
red chili powder(optional) to add spice
2tspchana masala powder(optional)
Preparation
Heat avocado oil in a pan. Add bay leaves, dry chili pepper, cinnamon sticks, and whole cumin seeds.
Once cumin seeds start to sizzle, add diced onion and cook until slightly brown and translucent.
Lower the heat and add the tomatoes, ginger, and garlic. Mix well.
Add salt, turmeric, paprika, red chili powder, chana masala mix, and water. Mix well.
Let simmer for about 5 minutes with lid on.
Add cooked chickpeas, mix well and let cook for 7 to 10 minutes until chickpeas are softened.
Serve alongside basmati white rice, naan, or roti. Enjoy!
