Indian Chana Masala with Chickpeas and Tomatoes for Dinner

1. 1

   Heat vegetable oil in a large pan over medium heat and add cumin seeds until they sizzle.

2. 2

   Add the chopped onion, garlic, and ginger; sauté until the onion turns golden brown.

3. 3

   Stir in coriander powder, cayenne pepper, and salt; cook for 1-2 minutes until fragrant.

4. 4

   Add the diced tomatoes and cook for about 5 minutes until they soften.

5. 5

   Mix in the cooked chickpeas and water; bring to a simmer for 10 minutes.

6. 6

   Add garam masala and stir well; simmer for an additional 5 minutes.

7. 7

   Garnish with fresh cilantro before serving with rice or naan.

Per serving