Chana masala

Ingredients

• 2 tablespoons Vegetable Oil
• 1 large Onion -- substitute: Shallot
• 3 cloves Garlic
• 1 tablespoon Fresh Ginger
• 1 teaspoon Cumin
• 1 teaspoon Coriander Seed
• 1 teaspoon Ground Turmeric
• 1/2 teaspoon Cayenne Pepper -- substitute: Red Pepper Flakes
• 1 can (15 oz) Crushed Canned Tomatoes -- substitute: Diced Canned Tomatoes
• 1 tablespoon Tomato Paste
• 2 cans (15 oz each) Canned Chickpeas -- substitute: White Beans, Black Beans
• 1 cup Vegetable Broth -- substitute: Chicken Broth
• 1 teaspoon Garam Masala
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1/2 Lime -- substitute: Lemon
• 1 small handful Cilantro -- substitute: Parsley

Steps

1. Heat 2 tablespoons of oil in a large pot or deep skillet over medium heat.

   2 min

2. Dice 1 large onion and add it to the hot oil. Cook, stirring occasionally, until the onion is golden brown and softened.

   8 min — onion turns deep golden at the edges and is very soft

3. Mince 3 cloves of garlic and 1 tablespoon of fresh ginger, then add to the onion along with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of ground turmeric, and 1/2 teaspoon of cayenne pepper. Stir constantly.

   1 min — the mixture becomes fragrant and the spices darken slightly

4. Add 1 can (15 oz) of crushed tomatoes and 1 tablespoon of tomato paste. Stir well to combine and cook over medium heat.

   5 min — the sauce thickens slightly and the raw tomato smell fades

5. Add 2 cans (15 oz each) of chickpeas, drained and rinsed, along with 1 cup of vegetable broth. Stir in 1 teaspoon of garam masala, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper.

   2 min

6. Bring the curry to a gentle simmer, then reduce heat to medium-low and simmer uncovered for 15-20 minutes, stirring occasionally.

   18 min — the sauce reduces and coats the chickpeas, flavors deepen and meld together

7. Taste and adjust seasoning with additional salt, cayenne, or garam masala as needed. Finish with 1/2 teaspoon of fresh lemon juice and a small handful of fresh cilantro, chopped.

   2 min

Plating ideas

• Serve over steamed basmati rice or with warm naan bread on the side, spooning the chickpea curry over the rice and letting the sauce soak in. — The rice or bread helps balance the spiced, saucy curry and makes it a complete meal.
• Garnish each bowl with a dollop of plain yogurt, a sprinkle of fresh cilantro, and a pinch of chili crisp or red pepper flakes for heat. — The cool yogurt cuts through the spice and adds richness; the crisp adds textural contrast.
• Serve alongside quick pickled onions (thinly sliced red onion in lime juice and salt) and sliced fresh tomato on the side. — These bright, acidic sides refresh the palate between bites and add crunch.