Channa Masala

- contributed by Shar Puskala

Ingredients:
•2 can garbanzo beans
•1-2 roma tomatoes (or ½ 14.5 oz can of diced tomatoes)
•1 teaspoon grated garlic
•1 teaspoon grated ginger (around ½ fresh inch)
•1 green chili
•1 medium yellow onion
•2-3 coriander leaves
•1/2 teaspoon turmeric
•1/2 teaspoon garam masala

To Prepare:
- Cut onion into a fine chop and set aside
- Cut the green chili and set it aside
- Puree the tomatoes. If you do not have a processor, cut the tomatoes in half and microwave them to make them soft. Then chop them.
- Heat oil in a saucepan and fry the onions until they are translucent. Add the chili and stir well. Add the turmeric to add some color, and stir. Add a little bit of salt. Add the tomatoes and stir well.
- Drain the garbanzo beans, but keep some of the can liquid.
- Add the beans to the saucepan along with the garam masala, grated ginger and garlic.
- Stir all and add more salt to taste. You can add some chili powder if you would like.
- Add the coriander leaves.
- Cover and let sit for 5-8 minutes stirring every few minutes. You want the sauce to thicken. If the sauce isn’t getting thicker, you can mash some of the beans to help thicken the sauce or add 1tsp of corn starch.