This is the second of my Fit Five India - recipes for Indian food without all (or less) of the naughtiness. It's a quick & dirty recipe for Chana Masala aka Chickpea Curry. I've been making it for over a year now but my trip to India gave me some inspiration for refining it a bit. Careful...it's addictive!
Throughly rinse your chickpeas in cold water as this will cut down on the sodium content.
Next, prep your main ingredients so that they're ready to go when it's time and you can quickly pop them in the skillet: loosely chop the tomatoes & red onions and mince the garlic cloves.
Once everything is chopped, heat 1 tbsp of sesame seed or coconut oil in a wide skillet on a medium to medium high temp. Add onions first, cooking until golden, then add the garlic + spices + salt. Follow up with the fresh tomatoes, bay leaf and coconut milk. Leave this to simmer on medium heat until the tomatoes begin to break down into a sauce. Finally, add chickpeas and cook for an additional 3-4 minutes.
Garnish with coriander & extra salt to taste. Should make 2 servings or 1 giant one (you can guess which I had!)