Chana Masala with Chickpeas, Tomatoes & Warm Spices

Ingredients

• 30 oz chickpeas

  Drained and rinsed; use two 15-ounce cans.

• 14 oz crushed tomatoes

  Canned, preferably unsalted.

• 1 medium yellow onion

  Finely diced.

• 4 cloves garlic

  Finely grated or minced.

• 1 tbsp fresh ginger

  Finely grated.

• 1 jalapeño jalapeño

  Finely chopped; remove seeds for less heat.

• 2 tbsp canola oil

  Or another neutral cooking oil.

• 1 tsp ground cumin

  Bloomed in the oil for depth.

• 2 tsp ground coriander

  Adds citrusy warmth to the masala.

• 0.5 tsp ground turmeric

  Use fresh, fragrant spice for the best color and flavor.

• 1.5 tsp garam masala

  Added near the end to preserve its aroma.

• 1.5 tsp kosher salt

  Season in stages; canned chickpeas and tomatoes vary in saltiness.

• 1.25 cups water

  Add enough to create a loose gravy that will reduce as it simmers.

• 1 lemon lemon

  Juiced just before serving.

• 0.5 bunch fresh cilantro

  Chopped; use leaves and tender stems.

Instructions

1. Warm the oil in a wide Dutch oven or deep skillet over medium heat. Add the cumin and cook for 30 seconds, until fragrant.
2. Add the onion and 0.5 teaspoon of the salt. Cook over medium heat for 6 to 8 minutes, stirring occasionally, until deeply softened and golden at the edges.
3. Stir in the garlic, ginger, and jalapeño and cook for 1 minute. Add the coriander and turmeric; stir for 30 seconds so the spices bloom in the oil.
4. Add the crushed tomatoes and cook over medium-high heat for 4 to 5 minutes, stirring often, until thickened and the oil begins to show around the edges.
5. Stir in the chickpeas, water, garam masala, and remaining 1 teaspoon salt. Bring to a simmer, then reduce the heat to medium-low and cook uncovered for 10 minutes.
6. Lightly crush about one-quarter of the chickpeas against the side of the pan with a spoon, then simmer for 3 to 5 minutes more. The gravy should coat the chickpeas while remaining spoonable; add a splash of water if it becomes dry.
7. Remove from the heat and stir in the lemon juice and half of the cilantro. Taste and adjust with a pinch of salt or another squeeze of lemon, then scatter the remaining cilantro over the curry and serve.

Make it part of your week.