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I found this recipe and altered it to make it super duper yummy. This is my version and i have made it 3-4 times in the past two weeks!!!!!<br><span style="color:#FF6600;"><b><br>
Chana Masala</b></span><br><br><span style="color:#FF6600;">Ingredients:</span><br><br>
1 tablespoon vegetable oil<br>
1 medium onion, diced<br>
2-3 large clove of garlic, minced<br>
1-2 tablespoon curry<br>
1 tablespoon tomato paste + 1 cup tomato puree<br>
2- 15 oz cans of chick peas drained<br>
1/2 lemon<br><br><br><span style="color:#FF6600;">Directions:</span><br><br>
Heat oil on medium high heat. Cook onions until soft. Reduce heat to medium. Add garlic, curry, and tomato paste & sauce. Stir and simmer about 2 minutes. Add chick peas, stir to mix and squeeze juice of 1/2 lemon. Simmer 8-10 minutes, stirring occasionally, or until peas are softened and dish is hot. Serve over rice.<br><br>
I used A LOT of curry powder, not sure how much, but i kept adding it until it had the right spiciness. Once i made it i added a bit of garam masala but prefer just curry powder.
Chana Masala</b></span><br><br><span style="color:#FF6600;">Ingredients:</span><br><br>
1 tablespoon vegetable oil<br>
1 medium onion, diced<br>
2-3 large clove of garlic, minced<br>
1-2 tablespoon curry<br>
1 tablespoon tomato paste + 1 cup tomato puree<br>
2- 15 oz cans of chick peas drained<br>
1/2 lemon<br><br><br><span style="color:#FF6600;">Directions:</span><br><br>
Heat oil on medium high heat. Cook onions until soft. Reduce heat to medium. Add garlic, curry, and tomato paste & sauce. Stir and simmer about 2 minutes. Add chick peas, stir to mix and squeeze juice of 1/2 lemon. Simmer 8-10 minutes, stirring occasionally, or until peas are softened and dish is hot. Serve over rice.<br><br>
I used A LOT of curry powder, not sure how much, but i kept adding it until it had the right spiciness. Once i made it i added a bit of garam masala but prefer just curry powder.
