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3 T oil

1 medium onion, finely diced

1 T ground cumin

¾ tsp salt ((divided))

6 cloves / 3T garlic, minced

2 T fresh ginger, minced

½ cup fresh cilantro, chopped

3 fresh green chilies*, sliced

1 T ground coriander

1 tsp chili powder

1 tsp ground turmeric OR 1T fresh/paste

1 (28-ounce) can puréed*, crushed, or finely diced tomatoes

2 (15-ounce) cans chickpeas, slightly drained OR 250g dried chickpeas cooked however desired

1 tsp garam masala

3 tsp sugar ((or sweetener of choice))

2 T lemon juice

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1. Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (¼ tsp in original recipe).

2. Create a rough paste from the garlic, ginger, cilantro, and green chilies, or finely mince. Add to the pan with the onions.

3. Add ground coriander, chili powder, and turmeric stirring to coat. Add a little more oil if the pan looks dry.

4. Add pureed tomatoes, chickpeas, and remaining salt (½ tsp in original recipe). If the mixture looks a little too thick, add up to 1 cup (240 ml) water. Aim for a semi-thick soup consistency at this point, as it will cook down into more of a stew.

5. Increase heat to medium high until it reaches a rolling simmer, then reduce heat to low or medium-low and maintain a simmer (uncovered) for 15-20 minutes, or until thick and stew-like. Stir occasionally.

6. When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies.

7. Remove from heat and add lemon juice and garam masala. Stir to mix, let cool slightly before serving.

Fresh cilantro and lemon juice make an excellent garnish. Chana masala can be enjoyed as a stew on its own, or with white or brown rice, or cauliflower rice, or over roasted sweet potatoes.

Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.

Note: To make your own garam masala, combine 2 small dried red chilies, 1 tsp black peppercorns (or ½ tsp ground black pepper), 1 tsp cumin seeds (or ½ tsp ground cumin), 1 tsp cardamom pods (or ½ tsp ground cardamom), ½ tsp cloves (or ¼ tsp ground cloves), and ⅛ tsp nutmeg.