Chana Masala

• a glug of neutral oil2 tbsp neutral oil
• 1 tsp cumin seeds1 tsp cumin seeds
• 1 large onion, finely chopped1 yellow onion, finely chopped
• 4 cloves of garlic, minced4 cloves garlic, minced
• a thumb of ginger, grated1 tbsp fresh ginger, grated
• about 1 1/2 cups crushed tomatoes1 1/2 cups crushed tomatoes
• 1 tsp ground coriander1 tsp ground coriander
• 1/2 tsp turmeric1/2 tsp ground turmeric
• 1 1/2 tsp garam masala1 1/2 tsp garam masala
• a pinch of cayenne1/4 tsp cayenne pepper
• about 3 cups chickpeas (two 15-oz cans), drained and rinsed3 cups chickpeas, drained and rinsed
• a splash of water1/2 cup water
• salt to tastesalt, to taste
• a squeeze of lemon juice1 tbsp lemon, juiced
• a handful of cilantro, chopped1/4 cup fresh cilantro, chopped

Steps

1. Warm the oil in a large pot over medium heat. Add the cumin seeds and let them sizzle about 30 seconds, until fragrant.
2. Add the onion and cook 6 to 8 minutes, stirring often, until soft and golden at the edges.
3. Stir in the garlic and ginger and cook 1 minute. Add the tomatoes, coriander, turmeric, garam masala, and cayenne, then cook 5 to 6 minutes until the tomatoes break down and the oil starts to separate from the sauce.
4. Add the chickpeas and water. Stir, then simmer uncovered over medium-low heat for 12 to 15 minutes, mashing a few chickpeas against the side of the pot to thicken the gravy.
5. Season with salt to taste and stir in the lemon juice.
6. Take the pot off the heat, scatter the cilantro on top, and serve warm with rice or flatbread.