Chana Masala with Toasted Cumin

• 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

Directions

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