Chana Masala

This is one of my favorite winter recipes... quick and easy to make, and one of the few Indian dishes I've found that will come out tasting right using ingredients available at yr avg American supermarket. With rice and a salad, it serves two to four people.

1 T olive oil

1 onion, minced

3 cloves garlic, minced

1/4 cup tomato sauce

1 15.5 oz (439 g) can organic* chickpeas-- do not drain

2 tsp curry powder

1/2 tsp turmeric

1/8 tsp cinnamon

pepper to taste

a pinch of salt (optional)

juice of 1/2 lime

(To be served over basmati rice, with chutney and chopped purple onion as garnishes.)

Put the olive oil in a large frying pan over medium heat. Saute the onions until translucent. Add garlic, lower the heat, and saute one minute. Add the tomato sauce.

(You'll want the heat to be low enough, before you add the tomato sauce, that you don't get little orange splatters of tomato sauce all over your nice clean stove.)

Stir. Add the spices and salt. Add the chickpeas, including the liquid from the can. Add the lime juice.

Cook, uncovered, until liquid thickens to a sauce. (About 15-20 minutes.)

*because they don't contain disodium EDTA