Chole (Indian chickpeas)

Chole is to Indians what stew is to the Irish.  It's warm, comforting, and fabulous with bread.  Especially poori, which is fried unleavened whole wheat bread.  I also love it with rice and plain yogurt.  It's healthy, easy, and your vegetarian friends will love it.

Chole:
serves 6-8

1 small onion, diced

2 cloves of garlic, minced

1 tsp ginger, grated

1 small green chile, minced

3 teaspoons channa masala (can be found in Indian grocery stores or you can substitute 1 tsp ground cumin, 1/2 tsp turmeric, 1/2 tsp garam masala, 1 tsp paprika, and 1 tsp lemon juice)

3/4 cup crushed tomatoes
2 cans of chickpeas, rinsed and drained
1 cup of water
salt
1 tsp cilantro, minced

Heat pot over medium heat.  Add onion and sautee until browned.  Add garlic, ginger, and chile and sautee for another few minutes.  Add in channa masala or spices and 1/2 tsp of salt.  Sautee for 2 minutes.  Add crushed tomatoes and cook for 5 minutes.

Add drained chickpeas and combine with tomato mixture.  Pour in water and stir.  Bring mixture to a boil, then reduce heat to a simmer.  Add salt to taste.  Cover pot and allow to simmer for about 15 minutes, stirring occasionally.  Serve with a sprinkle of minced cilantro as a garnish.