Easy Chana Masala

Ingredients

Ingredients

• 3 tbsp grapeseed, coconut, or avocado oil
• 1 medium white or yellow onion, finely diced
• 1 tbsp ground cumin
• 3/4 tsp sea salt
• 6 garlic, minced
• 2 tbsp fresh ginger, minced
• 1/2 cups fresh cilantro, chopped
• 2-3 fresh green chilies, sliced with seeds
• 1 tbsp ground coriander
• 1 tsp chili powder
• 1 tsp ground turmeric
• 1 28-ounce can puréed, crushed, or finely diced tomatoes
• 2 15-ounce cans chickpeas, slightly drained
• 1 tsp garam masala
• 2-3 tsp coconut sugar
• 2 tbsp lemon juice

Instructions

1. Heat a large pot over medium heat. Once hot, add oil, onion, cumin, and one-third of the salt (about 1/4 tsp).
2. Grind garlic, ginger, cilantro, and green chilies in a mortar and pestle (or pulse in a food processor) into a rough paste, then add to the pan with the onions.
3. Stir in ground coriander, chili powder, and turmeric and coat the mixture; add a little more oil if the pan looks dry.
4. Add the pureed tomatoes and chickpeas along with the remaining salt (about 1/2 tsp). If the mixture is too thick, add up to 1 cup (240 ml) water, adjusting as needed.
5. Increase heat to medium‑high until a rolling simmer forms, then reduce to low or medium‑low and simmer uncovered for 15–20 minutes, stirring occasionally, until thick and stew‑like.
6. If you don’t have garam masala, make your own by grinding dried red chilies, black peppercorns, cumin seeds, cardamom pods, cloves, and nutmeg, then set aside.
7. When the chana masala is thickened, taste and adjust seasonings – more salt, chili powder, or coconut sugar as desired.
8. Remove from heat, stir in lemon juice and garam masala, then let cool slightly before serving. Garnish with fresh cilantro and extra lemon juice if desired.