Chana Masala

I forgot to take a photo before I ate it so the photo is from the NYT website!

Chana Masala (adapted from New York Times)

Ingredients:

1 tbsp grated garlic

1 tablespoon ginger paste or freshly grated ginger (from a peeled 2-inch piece), plus more fresh ginger, peeled and sliced into matchsticks, for serving

1 medium red onion, peeled and finely chopped 

2 Thai green chilies (or jalapeño peppers) 

1 teaspoon cumin seeds 

¼ teaspoon turmeric

½ teaspoon ground coriander 

1 tsp chili powder 

4 Roma tomatoes, finely chopped

2 cans of chickpeas, drained or 3 cups cooked chickpeas 

¾ teaspoon garam masala 

2 tablespoons chopped coriander 

Brown rice or other grains for serving 

Instructions

1. Heat a medium pot over medium heat. Once heated, stir in the garlic, ginger and onion. Continue cooking, stirring occasionally, until the onion softens, 5 to 7 minutes. Stir in the green chiles, cumin, turmeric, coriander and chili powder. Continue stirring for 30 seconds so the spices don’t burn. Add the tomatoes and their juices. Increase the heat to high and cook, stirring often, until the mixture is jammy, 5 to 7 minutes.

2. Stir in the chickpeas and stock. Bring to a boil, then reduce heat and simmer until the mixture has thickened slightly, 5 to 7 minutes. With the back of a spoon, smash some of the chickpeas against the inside of the pot to thicken the mixture; continue smashing until it reaches the desired thickness.

3. Sprinkle with garam masala and top with cilantro and ginger. If desired, serve rice or roti and lemon wedges alongside.