Chana Masala

Ingredients

• •2 cans chickpeas, drained (liquid reserved)
• •2 tbsp vegetable oil
• •1 onion, diced
• •3 cloves garlic, minced
• •1 tbsp grated ginger
• •1 can diced tomatoes
• •1 tsp cumin powder
• •1 tsp coriander powder
• •2 tsp garam masala
• •1 tsp amchur (dried mango powder), or 1 tbsp lemon juice
• •1/2 tsp chili powder
• •Salt to taste
• •Fresh cilantro, for garnish

Steps

1. 1.Sauté the onion in oil until golden, then add the garlic and ginger and cook for 1 minute.
2. 2.Stir in the cumin, coriander, garam masala, and chili powder, then add the diced tomatoes and cook down, stirring often, until the oil begins to separate from the masala - this bhuna technique is what builds real depth of flavor, about 10-12 minutes.
3. 3.Stir in the chickpeas with a splash of their liquid, then simmer for 10-15 minutes, lightly crushing some of the chickpeas against the pot to naturally thicken the sauce.
4. 4.Stir in the amchur and salt to taste, and garnish with cilantro before serving.