This is an awesome recipe that uses canned garbanzo beans for that particular occasion. This tastes as good as any restaurant Chana Masala I have ever had, and better than most. A must try.
- Put the oil in pan and place over medium heat. When the oil is hot, add the garlic and ginger, then add the onion. Cover and cook about 5 to 7 minutes, or until the onion is pale. Add water as needed to prevent the onion from sticking to the skillet.
- Add the ketchup, tomato, and chopped pepper, and stir for 1 minute. Increase the heat to high and bring the mixture to a boil, stirring often. Cover the skillet, reduce the heat to medium, and cook, stirring frequently, until the tomato is well cooked.
- Uncover and continue to cook until most of the liquid has evaporated. Add the ground cumin, ground coriander, salt, turmeric, paprika, and sugar.
- Add garbanzo beans with their juice and the garam masala. Bring to a boil, then reduce the heat to low and simmer covered about 20 minutes, until the sauce starts to thicken. Stir periodically.
- Top with coriander leaves and serve over rice.