Easy Chana Masala

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Ingredients

3 Tbsp grapeseed, coconut, or avocado oil ((or other neutral oil))
1 medium white or yellow onion, finely diced
1 Tbsp ground cumin
3/4 tsp sea salt ((divided // plus more to taste))
6 cloves garlic, minced ((6 cloves yield ~3 Tbsp))
2 Tbsp fresh ginger, minced
1/2 cup fresh cilantro, chopped
2-3 fresh green chilies*, sliced with seeds ((I used serrano peppers // reduce amount if you prefer less heat))
1 Tbsp ground coriander
1 tsp chili powder
1 tsp ground turmeric
1 (28-ounce) can puréed*, crushed, or finely diced tomatoes ((if unsalted, you’ll add more salt to the dish))
2 (15-ounce) cans chickpeas, slightly drained
1 tsp garam masala* ((see instructions for DIY blend))
2-3 tsp coconut sugar ((or other sweetener of choice))
2 Tbsp lemon juice ((plus more to taste // optional))

As published by Minimalist Baker.

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