Another East Indian Dish

CHANA MASALA

1 can of dice tomatoes
2# 15 ounce cans of chickpeas
1 medium onion chopped
4 cloves of garlic minced
1 tablespoon of Annis
1 teaspoon of cinnamon
2 teaspoons of salt
2 tablespoons of raw sugar
Cayenne pepper to taste
3 teaspoons of East Indian Curry powder
1 tablespoon of cornstarch
3 tablespoons of cooking oil

In a small skillet place 2 tablespoons of cooking oil, Annis, curry powder minced garlic, cinnamon, salt and raw sugar. Cook over a low heat blending it into a spice paste.

In a large skillet place the remaining tablespoon of cooking oil, the chopped onion and saute till onion is tender. Next add the can of tomatoes and cornstarch stir in the cornstarch while the tomatoes is still cold until evenly dispersed. Next add the spice paste and the two cans of chickpeas to the mixture. Add the cayenne pepper to taste. Over a medium heat blend together till mixture is lightly boiling then turn down to simmer and cook for 30 minutes.

Serve over a bed of basmati rice.