Chana Masala

Ingredients

• 2 tbsp vegetable oil or ghee
• 1 onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garam masala
• 1/4 tsp cayenne (optional)
• 1 can (14.5 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• Salt, to taste
• Fresh cilantro, chopped, for garnish
• Cooked rice or naan, for serving

Instructions

1. 1Heat the oil in a large skillet or pot over medium heat and cook the onion for 5 to 6 minutes until golden brown.
2. 2Add the garlic and ginger and cook for 30 seconds, then stir in the cumin, coriander, turmeric, garam masala, and cayenne, toasting for about 1 minute.
3. 3Add the diced tomatoes and cook for 5 to 6 minutes, mashing them slightly, until the mixture thickens into a paste.
4. 4Stir in the chickpeas along with about 1/2 cup of water, and bring to a simmer.
5. 5Cook uncovered for 12 to 15 minutes, stirring occasionally and mashing a few chickpeas against the side of the pan to thicken the sauce, until it reaches a rich, thick consistency.
6. 6Season with salt to taste, garnish with cilantro, and serve over rice or with naan.

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