Chana Masala

• 3 cup canned chickpeas (drained and rinsed)
• 1 onion (finely diced)
• 4 clove garlic (minced)
• 1 tbsp ginger (grated)
• 1 ½ cup canned diced tomatoes
• 1 tsp cumin seeds
• 2 tsp coriander
• 1 ½ tsp garam masala
• ½ tsp turmeric
• 1 tsp amchur (dry mango powder) (or lemon juice)
• 2 tbsp vegetable oil
• ¼ cup fresh cilantro (for garnish)
• 1 lemon (cut into wedges)

How to Make It

1. 1

   Heat oil over medium-high heat. Add cumin seeds and let sizzle 30 seconds.

2. 2

   Add onion and cook until golden, 8 minutes. Add garlic and ginger, cook 1 minute.

3. 3

   Add tomatoes and all dry spices except garam masala. Cook 10 minutes until thickened.

4. 4

   Add chickpeas and 1/2 cup water. Simmer 15 minutes, mashing some chickpeas for texture.

5. 5

   Stir in garam masala and amchur. Season to taste.

6. 6

   Serve with rice, naan, or puri. Garnish with fresh cilantro and a squeeze of lemon.