CHANNA MASALA

Steps:

• Heat oil in a large skillet.
• Add onions and garlic and sauté over a medium heat until browned (3-5 minutes).
• Turn heat to medium-low.
• Add the coriander, cumin (not the roasted cumin), cayenne and turmeric.
• Stir for a few seconds.
• Add the tomatoes.
• Cook the tomatoes until browned lightly.
• Add chickpeas and a cup of water and stir.
• Add the roasted cumin, amchoor, paprika, garam masala, salt and lemon juice.
• Cook covered for 10 minutes.
• Remove the cover add the minced chili and ginger.
• Stir and cook uncovered for 30 seconds.