Chana Masala

Serves 4

Ingredients:

3 T. vegetable oil

1 medium onion, finely chopped

1 t. coriander seeds*

1 t. cumin seeds*

4 garlic cloves, finely chopped

1 2" piece of ginger, peeled, finely chopped

1 t. garam masala (see Note)

1/4 t. ground turmeric

Pinch cayenne pepper or crushed red pepper flakes

1 medium tomato, peeled, chopped

2 14.5-oz. cans chickpeas, rinsed (or 19oz. chickpeas cooked from dried beans)

1 T. tomato paste

Kosher salt, freshly ground pepper

1 t. cornstarch

2 T. extra-virgin olive oil

Chopped cilantro and rice and/or naan (for serving)

Directions:

1. Heat vegetable oil in a large saucepan or small pot over medium-low heat. Cook onion, stirring occasionally, until golden brown and very tender, 15-20 min. 

2. Meanwhile, toast coriander seeds and cumin seeds in a dry small skillet over medium heat, tossing occasionally, until slightly darkened and fragrant, about 2 min. Transfer to a spice mill or mortar and pestle and let cool; finely grind. *Alternatively, substitute ground coriander and cumin and skip this step if you need to save time.

3. Add spice mixture, garlic, ginger, garam masala, turmeric, and cayenne to pan with onion. Cook, stirring, until fragrant, about 3 min. Add tomato, chickpeas, tomato paste, and 2 c. hot water. Season with salt and pepper. Cover pan and simmer, adding up to 1 c. additional water if chana masala looks dry, until chickpeas are very tender and sauce is flavorful, 45-60 min.

4. In a small bowl, stir cornstarch and 2 t. water together, then stir into chana masala. Simmer just until thickened, about 1 min. Remove from heat and stir in olive oil. Season with more salt if needed. Top with cilantro and serve with rice and/or naan.

Note: You can make garam masala from spices you might already have on hand. Mix the following ingredients together in a bowl and store in an airtight container in a cool, dry place:

1 T. ground cumin 

1 1/2 t. ground coriander 

1 1/2 t. ground cardamom 

1 1/2 t. ground black pepper 

1 t. ground cinnamon 

1/2 t. ground cloves 

1/2 t. ground nutmeg