Channa (Chickpea) Masala

• 1 cup canned chickpeas, rinsed well
• 2 tablespoons olive oil
• ½ teaspoon cumin seeds
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 garlic clove, minced
• ½ teaspoon grated ginger
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ¼ teaspoon turmeric powder
• ½ teaspoon garam masala
• ½ teaspoon paprika or chilli powder
• Salt to taste
• ¾ cup water
• 1 tablespoon chopped coriander

Side Salad:

• 1 cucumber
• 1 tomato or cherry tomatoes punnet
• 1 cup chopped iceberg lettuce
• 1 carrot
• ¼ lemon
• 1 teaspoon chaat masala (or salt/pepper)

1. Heat oil in a saucepan. Add cumin seeds and let them pop.
2. Add onion, garlic, and ginger. Cook for 2 to 3 minutes.
3. Add tomato, ground spices, and salt. Cook until tomato is soft and mixture is well blended.
4. Add chickpeas and stir well to coat.
5. Pour in water and simmer for 8 to 10 minutes until slightly thickened.
6. Stir in chopped coriander and serve.
7. Serve with Greek yoghurt, and wholewheat rotis or wholegrain wraps.
8. Side salad: Slice or julienne all the vegetables, squeeze lemon on top and add some chaat masala. Serve on the side.

Please note this recipe can be served with ½ cup cooked basmati rice OR 2 wholewheat rotis or wraps (individual).