Chana Masala with Toasted Cumin

Chana Masala with Toasted Cumin Urban Hippie Granola
I took the day off today to relax so obviously I went straight to the kitchen.  Obvi.
Since I have very little groceries as I'm aiming to clean out my pantry, I whipped up this pretty little dish and was met with a "yummy" in return. If I had any greens like spinach or kale, I"d ad them to the pot as well -right at the end for a few minutes to wilt.
  • 1 tablespoon of olive oil
  • 1 1/2 teaspoons cumin seeds
  • 1 onion (any, cause that's how I cook), diced
  • 1 tablespoon minced fresh garlic
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon chile pepper
  • 1 1/2 teaspoons garam masala
  • 1 1/2 teaspoons ground curry powder
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon cayenne pepper 
  • 1 (28-ounce/793-g) can diced tomatoes, with their juices
  • 1 (28-ounce/793-g) can chickpeas, or 3 cups (750 mL) cooked chickpeas
  • 1 cup dry/uncooked basmati rice
  • fresh lemon juice
  • fresh thyme chopped


  1. In a large saucepan, heat the oil over medium heat.  When a drop of water sizzles upon hitting the pan, reduce heat to medium-low and add the cumin seeds.  Stir and toast the seeds for a minute or two until golden and fragrant, watching carefully to avoid burning.
  2. Raise the heat to medium and stir in the onion, garlic, and ginger.  Cook for a few minutes, then stir in the garam masala, curry,  salt, and cayenne. Cook for 2 minutes more.
  3. Add the diced tomatoes and their juices.
  4. Raise the heat to medium-high and add the chickpeas.  Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
  5. Serve over cooked basmati rice, and garnish with a squeeze of fresh lemon juice and some chopped thyme just before serving.

Inspired by Angela Liddon

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