Chana Masala

Chana Masala
Recipe from Spilling the Beans
Serves 6

Canola or olive oil
1 Onion, chopped
1 Jalapeno or other small chili pepper, seeded and chopped
3-4 Garlic cloves, crushed or chopped
1 Tbsp grated fresh ginger
1 tsp paprika
1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp garam masala
1/2 tsp salt
1/4 tsp turmeric
3 Tomatoes, chopped
1/4 Cup chopped fresh cilantro (stems too)
1 Cup chicken, vegetable, or beef stock or water
4 Cups cooked chickpeas, or 2-19 oz cans, rinsed and drained
(Finlinson addition:  Yellow squash, diced.  Saute with other veggies)

Steamed rice or couscous, for serving.
Extra cilantro, for serving (optional, leave out the stems)

Drizzle a generous amount of oil into a large, heavy skillet set over medium high heat.  Saute the onion for a few minutes, until soft; add the jalapeno, garlic, and ginger and cook for another few minutes, until everything is soft and fragrant.  Add the paprika, cumin, coriander, garam masala, salt, and turmeric and cook for another minute.  Add the tomatoes and cilantro and cook for about 5 minutes, breaking up the tomatoes with a spoon.  Add a little of the water or stock if the pan is too dry.  When the tomatoes are breaking apart, add the stock and chickpeas, bring to a simmer, turn the heat down low, and cover.  Cook for about 30 minutes, until everything is nice and soft and the sauce has thickened.  Serve immediately over rice, scattered with extra cilantro, or cool and refrigerate for a day or two for a little better flavor (good leftover meal), then reheat.