I lived in India for a school year and this dish is a staple.  Masala means spicy and this recipe holds true to the name.  It is best enjoyed served over a bed of basmati or brown rice and a hot slice of buttery naan.

Ingredients

• 1 can organic chick peas
• vegetable oil
• 1 small yellow onion, chopped
• 2 cloves garlic, chopped
• 1 tablespoon minced fresh ginger
• 1/2 teaspoon coriander
• 1 teaspoon cumin
• 1/2 teaspoon chipotle chili powder
• 1/2 teaspoon turmeric
• 1 teaspoon garam masala
• 1 1/2 - 2 cups chopped tomatoes
• 1 teaspoon lemon juice (optional)
• salt to taste

Directions

Drain the chick peas in a colander and rinse.  In a large saute pan, heat the oil to medium and add the onions.  Cook a few minutes and add the garlic and ginger.  Turn down the heat if it is cooking too quickly-you don't want the garlic to burn.  In this case, it's better to err on the side of low heat and cook slowly as they will only caramelize and taste even better with time.  Add spices and stir to evenly coat the onions.  Add the tomatoes and stir.  If this mixture is too thick and not liquidy enough, add a splash of water to loosen it up. Add chick peas and stir then cover and cook for 12 minutes, stirring occasionally.  Sprinkle with the lemon juice (optional), taste to see if it needs salt and serve.