chana masala Ingredients: 1 tbsp olive oil 1-1/2-2 tsp salt 2 garlic cloves, crushed 1 tbsp ground cumin 1/2 tsp crushed red pepper flakes 2 bay leaves or curry leaves (optional) 15 oz canned chopped tomatoes 15 oz canned chickpeas, rinsed and drained 1/2 cup crained roasted red peppers 1 tsp lemone juice 1 tbsp coarsely chopped flat leaf parsley Instructions: Heat 1 tbsp oil in a pot over medium heat. Add bay leaves, garlic, cumin, and red pepper flakes, stirring often until fragrant. Add 1/2 cups of water and chopped tomato can. Bring that to a boil and turn the heat to medium. Add chick-peas to the pot, bring to a simmer and cook for about 10 minutes. Add roasted red peppers, lemon juice, and salt. Garnish with parsley and serve with naan or rice.
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