Channa Masala

Ingredients:

5 tbsp vegetable oil or ghee
2 medium onions, finely chopped
8 cloves garlic, finely chopped
1 tbsp ground coriander seeds
2 tsp ground cumin seeds
1/2 tsp cayenne pepper
1 tsp ground turmeric
6 tbsp finely chopped fresh or canned tomatoes
2-15oz cans of chickpeas, drained and rinsed
2 tsp ground roasted cumin seeds
1 tbsp ground amchoor
2 tsp sweet paprika
1 tsp garam masala
1/2 tsp salt
juice of 1/2 lemon
1 fresh green chilli, deseeded and finely chopped
2 tsp fresh ginger, finely grated

Heat the oil in a large pot. When hot, add the onions and garlic. Fry until the mixture is a rich medium-brown shade. Turn heat to low and add coriander, 2 tsp cumin, cayenne, and turmeric. Stir for a few seconds. Add the tomatoes, and fry until the are well amalgamated. Add the chickpeas and 8 fl oz of water. Stir. Add the ground roasted cumin, amchoor, paprika, garam masala, salt and lemon juice. Stir again. Cover, turn heat to low and simmer for 10 minutes. Remove cover and add the chilli and grated ginger. Stir and cook uncovered for another 30 seconds.