Easy Chana Masala

Finely dice the onion

Heat a large pot over medium heat

Once hot, add oil, onion, cumin, and one-third of the salt (1/4 tsp)

Add garlic, ginger, cilantro, and green chilies to a mortar and pestle and grind into a rough paste (or pulse in a food processor, or finely mince)

Add the paste to the pan with the onions

Add ground coriander, chili powder, and turmeric and stir to coat, adding a little more oil if the pan looks dry

Add pureed tomatoes, chickpeas, and remaining salt (1/2 tsp)

If the mixture looks too thick, add up to 1 cup (240 ml) water to reach a semi-thick soup consistency

Increase heat to medium-high until it reaches a rolling simmer

Reduce heat to low or medium-low and maintain a simmer, uncovered, stirring occasionally, until thick and stew-like

If you don't have garam masala, add dried red chilies, black peppercorns, cumin seeds, cardamom pods, cloves, and nutmeg to a mortar and pestle or spice grinder

Grind/mix the spices into a powder and set aside

When the chana masala is thickened and bubbly, taste and adjust seasonings as needed, adding more salt, chili powder, or coconut sugar

Remove from heat and add lemon juice and garam masala, stirring to mix

Let cool slightly before serving, garnished with fresh cilantro and lemon juice if desired

Store leftovers covered in the refrigerator up to 4 days, or in the freezer up to 1 month