1 can of chickpeas, drained and rinsed, or 1.5 cups cooked chickpeas
1 cup chopped tomatoes
1 cup chopped kale
1/4 an onion, chopped (optional), sliver of ginger
1/2 teaspoon cumin seeds
1-2 tablespoons cooking oil
Pinch of turmeric and cinnamon
Salt, pepper, lemon juice to taste
Fresh herbs to garnish
1 teaspoon brown sugar (optional)
Pinch of cinnamon
This is the easy way to make a flavorful chana dish. Mix the onion, ginger, cumin seeds, sugar and tomatoes in a blender or magic bullet. Heat your oil in a skillet and once hot, pour the tomato mixture over the oil. Let simmer for 2-3 minutes, then add chickpeas, turmeric and cinnamon. Let the mixture cook another 5-10 minutes or until most of the liquid has evaporated, fold in kale and cook another few minutes. Add salt and pepper. Once you've turned off the heat, squeeze lemon juice and garnish with fresh herbs such as cilantro and/or mint. Serve with rice.
NOTE: if no kale available, substitute spinach for an equally delicious experience!