Pindi Chana (aka Spicy Chickpea Curry)

During last month's vegetarian week, I gave this curry recipe a try. I've got to admit, it was fantastic! We especially loved the naan bread that I served it with, which isn't too surprising because the bread is fairly high in calories and is of course, delicious. You could also serve this with rice, and it would be just as good.

Pindi Chana (from Cheap Healthy Good)

Ingredients:2 15-oz cans chickpeas
1 tbsp olive oil
1 medium onion, finely chopped
1 large can diced tomatoes
2 green chilies, finely chopped
1 tbsp ginger-garlic paste (or 4 cloves garlic, minced and 1 1/2 inch piece ginger, grated)
1 tbsp tomato paste
1 tsp cumin seeds
1/2 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
salt, to taste
cilantro, chopped for garnish (about 1/4 cup)
water, as needed

Directions:
1) In a deep pan or wok, heat oil. Add cumin seeds. Cook 'til they begin to pop.

2) Reduce heat to medium-low, and add in onions, green chilies, garlic, and ginger. Cook a few minutes, until veggies are lightly browned.3) Add salt and spices. Stir. Cook a few more seconds.

4) Add tomatoes and tomato paste. Stir. Cook a few more minutes, until well incorporated.

5) Add chickpeas and 1 cup of water. Drop heat to low. Cook 8 to 10 minutes.6) Top with cilantro. Serve warm.