Chana Masala

Ingredients

• 28 oz chickpeas, canned
• 1 onion, medium
• 1 tbsp ginger, fresh
• 3 clove garlic
• 14½ oz canned crushed tomatoes
• 2 tbsp vegetable oil
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp garam masala
• ½ tsp red chili powder (optional)
• 1 tsp salt
• ½ cup water
• ¼ cup fresh cilantro (optional)

Steps

1. Drain and rinse the canned chickpeas. Finely chop the onion, mince the ginger, and crush the garlic.
2. Heat oil in a large pot or Dutch oven over medium heat. Add cumin seeds and let them sizzle for 30 seconds.
3. Add chopped onion and sauté until softened and lightly golden, about 5-7 minutes. Stir in ginger and garlic and cook for another minute until fragrant.
4. Add turmeric, cilantro, red chili powder (if using), and salt. Cook for 1 minute, stirring constantly, until aromatic.
5. Pour in the crushed tomatoes and water. Bring to a simmer, then add the drained chickpeas. Cover and cook for 15-20 minutes, allowing flavors to meld.
6. Stir in garam masala. Mash a small portion of the chickpeas against the side of the pot to thicken the curry, if desired.
7. Garnish with fresh cilantro, if using, and serve hot with rice or naan.