Title: Chickpea Chana Masala, Indian
Yield: 8 servings
Heat oil in dutch oven or heavy pan. Add mustard seeds and cumin seeds - when they pop add onion and garlic, cook on low with lid on to cook down to a paste. Add other spices, cook for 2 mins. Add Tomatoes, finely chopped, chickpeas and coconut milk. Simmer for 20mins.
Add cilantro at end.