Chana Masala (Chickpea Curry)

Ingredients

• 1 can (15 oz / 425 g) Chickpeas (canned, drained and rinsed)
• 1 medium Onion
• 1 can (14.5 oz / 411 g) Tomatoes (canned, crushed)
• 3 cloves Garlic
• 1 inch (about 1 tbsp grated) Ginger
• 1 tbsp Olive oil
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• 1/2 tsp Turmeric
• 1/2 tsp Chili powder
• 1/2 tsp Garam masala
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Fresh cilantro (chopped)
• 1 tbsp Lemon juice(optional)

Instructions

1. 1

   Prep (about 10 minutes): Finely chop the onion. Mince the garlic and grate the ginger. Drain and rinse the chickpeas. Chop cilantro.

2. 2

   Cook (about 30 minutes): Heat oil in a pot over medium heat. Add onion and cook until softened, 5–7 minutes. Stir in garlic and ginger and cook 30–60 seconds.

3. 3

   Add cumin, coriander, turmeric, and chili powder; cook 30 seconds until fragrant. Stir in tomatoes, salt, and black pepper. Simmer 10 minutes, stirring occasionally.

4. 4

   Add chickpeas and 1/4 to 1/2 cup water if needed. Simmer until flavors meld and the sauce thickens, 12–15 minutes.

5. 5

   Turn off heat. Stir in garam masala and lemon juice (if using). Garnish with cilantro and serve.