- 1 tbs grape seed oil or olive oil
- 1 yellow onion, diced*
- 1 1/2 tsp cumin seeds or 1 tbs ground cumin
- 2 tbs garlic, minced*
- 2 tbs ginger, peeled & minced*
- 1/2 cup fresh cilantro, chopped*
- 1 green serrano chile pepper, seeded & minced*
- 1 tsp garam masala
- 2 tsp ground coriander
- 1 tsp chili powder
- 1 tsp ground turmeric
- 3/4 tsp sea salt
- 1-2 tsp coconut sugar
- 1 28-oz can whole peeled or diced tomatoes with juices
- 1 28-oz can chickpeas, drained & rinsed
- 3 cups basmati rice, cooked (1 cup uncooked)
- 2 tbs fresh lemon juice (for garnish)
- Fresh cilantro (for garnish)
*Add garlic, ginger, onion, pepper, and cilantro to a small food processor and mince.
- Heat a large, deep pot over medium heat.
- If using cumin seeds, add seeds to the pot and toast over medium-low heat for a minute or two.
- If using ground cumin, add this, along with the onions, garlic, ginger, and serrano pepper to the pan. Cook for 4 minutes.
- Add garam masala, coriander, chili powder, turmeric, and salt and cook for 2 minutes more.
- Add the tomatoes and blend with an immersion blender into a thick sauce.
- Add the chickpeas. If the mixture looks too thick, add up to 1 cup of water. You want the sauce to be a thick soup consistency.
- Raise the heat to medium-high until it reaches a rolling simmer, then reduce heat to low / medium-low and simmer (uncovered) for 15-20 minutes. Stir occasionally.
- Taste the chana masala and adjust seasonings as needed (adding more salt for saltiness, chili powder for heat, or a bit of coconut sugar for sweetness and to offset the heat of the chilies).
- Remove from heat and add the lemon juice.
- Garnish with more lemon and fresh cilantro and serve over brown rice or brown basmati rice.
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