Chana Masala

This is quick, delicious, warming, and great to have as a quick lunch leftover.

• 2 cups cooked chickpeas

• 1-2 red onions, finely chopped

• 2-3 garlic cloves, crushed

• 1-2 inches ginger root, grated

• 1 package frozen heirloom tomatoes

• 1 1/2 cups napa cabbage (red or green), sliced into fine ribbons

• 1 1/2 tsp cumin

• 1/4 tsp tumeric

• 1 tsp coriander

• 1 tsp garam masala

• coconut oil, olive oil, or ghee

• 1 tsp salt

• 1 TBSP maple syrup

• 2 tsp lemon juice

• optional heat (I add some fermented serrano/garlic paste, but you can add cayenne, chili, picked jalapenos, dried hot peppers, whatever you like for heat)

Saute the onion, garlic, and ginger in the coconut oil, olive oil or ghee. Stir in the cumin, tumeric, coriander, garam masala, and salt. Add the whole tomatoes and let it all cook down on low until the tomatoes are easily mashed down with a fork or spoon. Add the chickpeas, napa cabbage, maple syrup, and lemon juice. Let it simmer on low for a bit. Then serve over rice. Enjoy!