Easy Chana Masala

With tasty ingredients like ginger, garlic, turmeric, and more, this Chana Masala recipe is quick and easy to make. It's also vegan and gluten-free!

Ingredients:

• 2 tablespoons of oil or ghee

• 1 medium red onion, chopped

• 1 medium Serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice levels

• 5 cloves garlic, pressed or minced (about 1 tablespoon)

• 1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)

• 2 teaspoon teaspoons garam masala

• 1 ½ teaspoon ground coriander seeds

• 1 teaspoon turmeric

• 1 large can crushed tomatoes 

• 2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained

• Lemon wedges, for garnish

• Fresh cilantro, for garnish (optional)

• Salt to taste

Directions:

1. In a large saucepan, warm the oil  or ghee over medium-low heat. Add the onion,  pepper, and salt. Cook until the onion is tender and turning translucent, about 5 minutes.

2. Add the garlic and ginger, and cook until fragrant, about 30 seconds to 1 minute. Stir in the garam masala, coriander, turmeric, salt and can cook for another minute while stirring constantly.

3. Add the tomatoes, cook for 3-4 minutes 

4. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer. Cook, reducing the heat as necessary to maintain a gentle simmer, for 10 minutes or longer to allow the flavors to develop. Season to taste with additional salt.

5. Serve over basmati rice, if desired, and garnish with a lemon wedge or two and a sprinkle of fresh cilantro leaves.