Quick Chana Masala

12 things you may not have.

The method's theirs. Go give them the click.

Ingredients

1 cup uncooked brown basmati rice, for serving (rice is optional, I like to cook extra to have on hand for other meals)
2 tablespoons coconut oil or extra-virgin olive oil
1 medium yellow onion, chopped
1 medium serrano or jalapeño pepper*, minced (remove ribs and seeds to tame the spice level)
½ teaspoon fine sea salt, to taste
5 cloves garlic, pressed or minced (about 1 tablespoon)
1 tablespoon peeled and minced fresh ginger (about a 1-inch piece)
1 ½ teaspoons garam masala**
1 ½ teaspoons ground coriander
¾ teaspoon ground cumin
½ teaspoon ground turmeric
Pinch of cayenne pepper (optional!*)
1 large can (28 ounces) fire-roasted crushed tomatoes or whole peeled tomatoes, with their juices
2 cans (14 ounces each) chickpeas (or 3 cups cooked chickpeas), rinsed and drained
Lemon wedges, for garnish
Fresh cilantro, for garnish (optional)

As published by Cookie and Kate.

The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.