CHANA (CHICKPEA) MASALA

Serves 4

3 tablespoons vegetable oil 1 medium yellow onion, finely diced 1 tablespoon ground cumin Sea salt 5 cloves garlic, minced 2 tablespoons fresh ginger, minced

½ cup fresh cilantro, chopped, plus more for garnish

1 large jalapeño, seeded and chopped 1 tablespoon ground coriander 1 teaspoon chili powder 1 teaspoon ground turmeric 1 28-ounce can finely diced tomatoes

2 15-ounce cans chickpeas, rinsed and drained Sugar 1 teaspoon garam masala Juice ½ lemon, plus more to taste Rice or roti, for serving, optional Heat a large saucepan over medium heat. Once hot, add oil, onion, cumin and a generous pinch of salt.

Add garlic, ginger, cilantro, and chopped jalapeño and stir to combine. Add ground coriander, chili powder and turmeric and stir to coat. Add a little more oil at this point if the pan is looking dry.

Add canned tomatoes and chickpeas and another pinch or two of salt. If the mixture looks a little too thick, add a little water.

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.

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

Remove from heat and add lemon juice and garam masala. Stir to mix, then let cool slightly before serving. Enjoy as is or pair with white or brown rice and/ or roti. Leftovers will keep covered in the refrigerator up to 4 days, or in the freezer up to 1 month.