Chana Masala (Chick Pea Curry)
large yellow onion
cans of Dunya Harvest Organic Chick Peas
Drained and Rinsed
Coarse salt and ground pepper
Chopped cilantro or parsley and lemon wedges (optional), for serving
In a large straight-sided skillet, heat oil over medium-high heat.
Add onion and cook, stirring occasionally, until dark brown around edges, about 6 minutes.
Add garlic, curry, cinnamon, and cloves and cook, stirring, until fragrant, 30 seconds.
Add chickpeas, ketchup, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cups water.
Bring to a boil; reduce to a simmer, cover, and cook 20 minutes.
Uncover, and increase heat to medium-high; cook until sauce is slightly reduced, 5 minutes.
Serve topped with cilantro, with lemon wedges alongside if desired.
Season with salt and pepper and serve with Dunya basmati rice. Enjoy!