Chana masala | Heart and Stroke Foundation

Ingredients

• 2 tbsp (25 mL) canola oil
• 1 tsp (5 mL) cumin seeds
• 1 small onion, finely chopped
• 1 tbsp (15 mL) grated fresh ginger
• 1 tsp (5 mL) curry powder
• 2 tsp (10 mL) garam masala
• 1 can (28 fl oz/796 mL) diced tomatoes, no salt added
• 2 cans (19 fl oz/540 mL) chickpeas, drained and well rinsed
• 2 tbsp (25 mL) lemon juice
• 1/4 cup (50 mL) coarsely chopped fresh cilantro
• Optional: Pinch of red pepper flakes