Chana Masala
Yield: approximately 4 servings
Ingredients:
- 2 tablespoons neutral oil (e.g., canola or vegetable)
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 green chili (such as serrano or jalapeño), finely chopped (adjust to taste)
- 1 tablespoon ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 (14-ounce) can diced tomatoes
- 2 (15-ounce) cans chickpeas, drained and rinsed
- ½ cup vegetable broth or water
- Salt, to taste
- Fresh cilantro, chopped, for garnish
- Lemon wedges, for serving
Instructions:
- Sauté Aromatics: Heat the oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes until fragrant.
- Add Spices: Sprinkle in the ground coriander, cumin, turmeric, red chili powder, and garam masala. Stir continuously for about 1 minute to toast the spices, being careful not to burn them.
- Incorporate Tomatoes: Pour in the diced tomatoes with their juices. Cook the mixture for about 5 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens slightly.
- Add Chickpeas and Simmer: Add the drained chickpeas to the skillet, stirring to combine with the tomato-spice mixture. Pour in the vegetable broth or water, bringing the mixture to a gentle simmer. Reduce the heat to low and let it cook uncovered for about 15–20 minutes, allowing the flavors to meld and the sauce to thicken.
- Season and Serve: Taste the chana masala and adjust the salt as needed. Garnish with chopped fresh cilantro. Serve hot with lemon wedges on the side, accompanied by rice or naan bread.
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