Chana (Chick Peas) Masala
 
 from
Dipendra Subedi, Nepal
 

 Ingredients:

½ lb Chick Peas

½ cup olive oil or any other vegetable oil 
1 tablespoon of “Chana Masala” or “Chick Peas Masala” (available in Oriental or Indian grocery stores)

1 red medium-sized onion, chopped 
1 red pepper, chopped 
1 clove of garlic, minced 
1 large salad tomato, chopped 
1 tea spoon lemon juice or ½ cut green lemon
1 tablespoon mint, chopped

1 tablespoon cilantro, chopped

1 tablespoon green onion, chopped 

salt and black pepper (as needed)

 Steps: 

1. Soak Chick Peas in water for 5-6 hours or overnight.
2. Drain water from soaked Chick Peas.
3. Heat oil on medium heat. Fry red onions until slightly browned. Add garlic, tomato, and Chick Peas. Stir and cook about 4 minutes. 
4. Reduce the heat to low, and add salt, red pepper, lemon juice, green onion, and chana masala
5. After 2 additional minutes of cooking add about 1/3 cup of water and cook on low heat for about 10 minutes. This will give enough time for Chick Peas to absorb all the spices.
6. Add mint, cilantro, and black pepper.
7. Serve it when it is still warm.