Easy Chana Masala

Ingredients

US measurements with metric in parentheses.

• 2 tbsp (30 ml) vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp (8 g) grated fresh ginger
• 2 tsp (5 g) ground cumin
• 2 tsp (5 g) ground coriander
• 1 tsp (2.5 g) garam masala
• ½ tsp (1.5 g) turmeric
• ½ tsp (1 g) cayenne, or to taste
• 1 can (14.5 oz / 410 g) crushed tomatoes
• 2 cans (15 oz / 425 g each) chickpeas, drained
• 1 cup (240 ml) water
• 1 tsp (6 g) salt
• Juice of ½ lemon
• Fresh cilantro to serve
• Cooked basmati rice or naan to serve

Instructions

1. Heat oil in a deep skillet over medium heat. Cook the onion 8 to 10 minutes until golden brown.
2. Stir in garlic and ginger for 1 minute.
3. Add cumin, coriander, turmeric and cayenne and stir 30 seconds until fragrant.
4. Pour in the tomatoes and cook 5 minutes until thickened and the oil separates at the edges.
5. Add the chickpeas, water and salt. Simmer uncovered 12 to 15 minutes, mashing a few chickpeas to thicken the gravy.
6. Stir in garam masala and lemon juice and sprinkle with cilantro. Serve over rice.