Chickpeas Chana Masala

2 Odysea Chickpeas

1 Odysea Pressed Heirloom Tomatoes

3-4 cm piece of ginger

1 tbspn garam masala

1 tspn turmeric

½ tspn cumin

1 onion

2 cloves of garlic

2 green chillies

1 tbspn of Odysea Extra Virgin Olive Oil

1 lemon

Fresh coriander for serving

1. In a large pot, heat up the olive oil and add in the chopped onions, minced garlic and roughly chopped chillies for 7-8 minutes, until soft.
2. Add the spices and cook for 3-4 minutes. Add the odysea chickpeas and pressed heirloom tomatoes. Mix well and cook for 15 minutes.
3. Finish with the lemon juice and garnish with coriander leaves before serving.