This is a recipe for Chana Masala, adapted from a recipe in “Clean Eating” magazine. I had more spices in my pantry than when I made the Aloo Gobi, so was excited to give the dish a go.
2 tablespoons grape seed oil (or other high heat cooking oil)
3 cloves of garlic
½ an onion
Garam masala, coriander, cumin, turmeric, cayenne pepper (about 1-2 tablespoons worth of each)
Sea salt to taste
1 teaspoon ground ginger
2 cans of chick peas, rinsed and drained
2 large tomatoes
2 tablespoons of lemon juice
Swiss chard (or other green, the original recipe calls for spinach, but I had some swiss chard left over from a soup I made)
Heat the cooking oil and add in chopped garlic and all the spices and seasonings. Stir for about 30 seconds, then add the chopped onion, stirring occasionally until onion is softer and more translucent. Add the chick peas, diced tomatoes, and lemon juice. Continue to cook and stir occasionally, until the juice released by the tomatoes comes to a boil, and the chickpeas are heated through. Add in handfuls of the swiss chard and stir it in until wilted.