One of the best recipes we’ve found that is both budget- and earth-friendly is chana masala. Chana masala is a tangy chickpea curry that is warm and satisfying. It is easily doubled and is delicious over rice or on its own.

Ingredients:

• 1 T vegetable oil or coconut oil
• 2 medium onions, minced
• 1 clove garlic, minced
• 2 t grated fresh ginger
• 1 fresh, hot green chili pepper, minced (jalapeño works well)
• 1 T ground coriander
• 2 t ground cumin
• 1/2 t ground cayenne
• 1 t ground turmeric
• 2 t cumin seeds, toasted and ground
• 1 T amchoor powder (can substitute lemon juice)
• 2 t paprika
• 1 t garam masala
• 2 c tomatoes, chopped small, or 1 15 oz. can of whole tomatoes with juices, chopped small
• 2/3 c water
• 4 cups cooked chickpeas or 2 15 oz. cans chickpeas, drained and rinsed
• 1/2 t salt
• 1/2 lemon (juiced) or whole lemon (juiced) if substituting for amchoor powder

Method:

Heat oil in large skillet or dutch oven. Add onion, garlic, ginger, and chili pepper, and sauté over medium heat until browned, about 5 minutes. Turn heat down to medium-low and add the coriander, cumin, cayenne, turmeric, cumin seeds, amchoor (if using), paprika, and garam masala. Cook onion mixture with spices for a minute or two, then add the tomatoes and any accumulated tomato juices (from chopping), scraping up any bits that have stuck to the pan. Add the water and chickpeas. Simmer uncovered for 10 minutes, then stir in salt and lemon juice.