Weeknight Chana Masala

Ingredients

• 2 tbspolive oil
• 1yellow onion, finely chopped
• 4garlic cloves, grated
• 1 tbspfresh ginger, grated
• 2 tspground cumin
• 2 tspground coriander
• 1 tspturmeric
• 1 tspgaram masala
• ½ tspcayenne pepper
• 14 ozcrushed tomatoes, 1 can
• 30 ozchickpeas, 2 cans, drained and rinsed
• 1lemon, juiced
• ¼ cupcilantro, chopped
• salt
• basmati rice, cooked, for serving

Method

1. Heat the oil in a deep pan over medium heat. Cook the onion with a pinch of salt until deep golden, about 8 minutes.

2. Stir in the garlic, ginger, cumin, coriander, turmeric and cayenne and cook 1 minute until fragrant.

3. Add the tomatoes and cook until jammy and darker in color, about 5 minutes.

4. Add the chickpeas, 1 cup water and 3/4 tsp salt. Simmer, mashing a few chickpeas against the pan to thicken.

   ⏱ 15 min

5. Stir in the garam masala and lemon juice, then taste for salt.

6. Top with cilantro and serve over rice.