Chana Masala

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and grated ginger and cook for another minute until fragrant.
4. Stir in the turmeric powder, cumin powder, coriander powder, garam masala, and cayenne pepper (if using). Cook for 30 seconds, stirring constantly, until fragrant.
5. Pour in the diced tomatoes and add the drained and rinsed chickpeas. Stir well to combine.
6. Add the water, bring to a simmer, and then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally, until the sauce has thickened.
7. Stir in the lemon juice, salt, and black pepper to taste.
8. Garnish with fresh cilantro before serving. Serve hot with rice or naan.