Chana Masala with Watercress Recipe

Ingredients: (Serves 4)

• 3 tablespoons olive oil
• 2 cloves garlic, minced
• ½ onion, diced
• One 16-ounce can chickpeas (also called garbanzo beans), or 1 ½ cups cooked chickpeas plus ½ cup water
• Juice of 1 lemon (about 2 tablespoons)
• ½ teaspoon curry powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon garam masala
• 1 large bunch or 2 handfuls fresh watercress, trimmed

Directions:

1. Heat the oil in a large skillet or sauté pan over medium heat.
2. Add the onion and garlic, and sauté until soft, 3 to 5 minutes.
3. Add the chickpeas straight from the can, including all the liquid.
4. Add the lemon juice and spices, cover, and simmer, stirring occasionally, adding more water if needed, until the chickpeas are browned and soft, 10 to 15 minutes.
5. Reduce the heat, add the watercress, and cover.
6. Cook until the watercress has wilted, 2 to 4 minutes.
7. Serve immediately.