Eat less Taco Bell

Shout Outs to India Pavilion in State College!! Best buffet EVR!!

Chana Masala, 25 minutes, 3 servings, $3/serving max

Ingredients:

• 2 cans of chickpeas
• 2 tomatoes
• 1 medium onion
• 4 cloves of garlic
• 2 Tbsp. Oil (Canola, Vegetable, Olive)
• salt & pepper (to taste)
• 2 tsp. Cumin Seeds
• 1 tsp. Tumeric
• 1 Tbsp. GROUND cumin (aka cumin powder)
• 1/2 tsp. ground coriander
• 1 tsp. Garam Masala (go to your spice shoppe for these things!)
• 1 tsp - 1 Tbsp. of Chili Powder (I just made it with 1 Tbsp of "Hot" Chili powder from the Spice Corner and I think it's somewhere between medium and hot at an Indian restaurant.)
• 1 bunch of cilantro (If you're treating yourself)
• 1 Cup white rice (basmati if you've got guests)

Preparation:

1. Dice onion and mince garlic.
2. In a large saucepan, heat 2 Tbsp. Oil and cook diced onion on HIGH for 3 minutes. Stir, flip, repeat.
3. Add Garlic and 75% of cumin seeds. Cook on High for 1 minute. Stirring, flipping and repeating.
4. Turn heat down to low.
5. Chop tomatoes, strain chickpeas and add both to the pan.
6. Add salt & pepper, tumeric, ground cumin, ground coriander, garam masala and Chili powder. Stirrrrr.
7. Blast heat to HIGH for a minute and bring it back to Low. Cover and cook 10-15 minutes. Taste and adjust salt and chili powder.
8.  Before serving to high net worth individuals, chop cilantro and sprinkle on top.
9. What about that other 25% of the 2 tsp. of cumin seeds??? Midway through cooking the 1 cup of rice, add the cumin seeds and some salt for a classy touch. 

(I make this a day in advance, for lunches. Since I buy only the cheapest chickpeas, this gives them time to soak up the spices)