Instructions: Chana masala – chickpea vegetarian stew

• In a large frying pan heat 2 tablespoons of olive oil. Add the cumin seeds and cook until they are fragrant for about 1 minute on medium-high heat.
  
• Add diced onion and chopped chili pepper, chopped ginger and garlic and cook over medium heat stirring frequently until the onions have softened, about 6 minutes.
  
• Stir in garam masala, turmeric and salt. Stir and cook for 1 minute over medium heat then add the water and stir well scraping up any browned bits from the bottom of the pan.
  
• Add tomatoes and previously drained and rinsed chickpeas. Bring to a simmer and then reduce the heat. Cover with lid and cook over medium flame for 20 minutes stirring occasionally.
  
• If the stew is too watery remove the lid and continue to cook for another 5 minutes or until the sauce becomes more thick.