Chickpeas Curry (Channa Masala)

Recipe by Food Connection

2 cans (15 oz.) Garbanzo beans (chick peas)

pinch of baking soda

1 medium yellow onion, finely sliced

1 teaspoon garlic/ginger paste

1/2-1 teaspoon red chili powder

1/2 teaspoon paprika

1 teaspoon turmeric

1 teaspoon cumin seeds

1 teaspoon coriander powder

1 teaspoon garam masala

sea salt to taste

1 medium tomato, chopped

1-2 green chilies, cut into half

small handful of cilantro leaves, chopped

Directions:

Heat oil in a non-stick large saucepan on medium, add onions and fry until lightly golden brown.  Add garlic & ginger paste and chick peas and cook for 1-2 minutes.  Then add all the spices and 2 cups of water and reduce the heat to medium-low and cook until the chick peas are half way done.  Add tomato and cook until the water is evaporated and oil is separated. Also check for soft and little mushy(desired thickness for channas). Garnish with green chili and cilantro leaves.  Enjoy!