Chana Masala

Ingredients

• 2 cans (15 oz) chickpeas, drained
• 1 onion, finely diced
• 3 cloves garlic + 1-inch ginger, grated
• 1 can (14 oz) crushed tomatoes
• 2 tsp garam masala, 1 tsp cumin, ½ tsp turmeric
• 1 tsp amchoor (dried mango) or extra lemon
• 3 tbsp neutral oil or ghee
• Cilantro, basmati rice, and yogurt

Method

1. Cook the onion in oil until deeply golden — 8–10 minutes, past the point you'd normally stop. This is the flavor foundation.
2. Add ginger-garlic and the dry spices; bloom 60 seconds until fragrant, then add tomatoes and cook down until darkened and jammy.
3. Stir in the chickpeas and a splash of water; simmer 12 minutes, mashing a few against the pan to thicken.
4. Brighten with amchoor or lemon, finish with cilantro, and serve over basmati with a cooling spoon of yogurt.