Chana Masala

Ingredients

• 3 tbsp oil or ghee
• 1 tsp cumin seeds
• 1 large onion, finely chopped
• 1 tbsp grated ginger
• 4 cloves garlic, minced
• 1 green chile, finely chopped (optional)
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder or paprika
• 1/2 tsp ground turmeric
• 1 (14.5 oz) can crushed or diced tomatoes
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 cup water
• 1 tsp salt
• 1 1/2 tsp garam masala
• 1 tbsp lemon juice
• chopped cilantro, to serve
• rice, naan or flatbread, to serve

Steps

1. Heat the oil in a Dutch oven over medium heat and add the cumin seeds. When they sizzle, add the onion and cook, stirring, until deep golden, 10 to 12 minutes.
2. Add the ginger, garlic and chile and cook 1 minute, then the coriander, cumin, chili powder and turmeric for 30 seconds.
3. Stir in the tomatoes and cook until thick and the oil starts to separate at the edges, about 6 minutes.
4. Add the chickpeas, water and salt. Simmer 12 to 15 minutes, mashing a few chickpeas against the pot to thicken the gravy.
5. Stir in the garam masala and lemon juice and simmer 2 minutes more. Top with cilantro and serve with rice or flatbread.

TipTake the time to brown the onions well; it's where most of the deep flavor comes from.