Easy chana masala

Serves 4

Prep

1. Mince the ginger, garlic, and green chili, then pound together in a mortar and pestle with a pinch of salt until they turn into a paste
2. Chop onions into slices

Cook rice

1. We recommend you begin cooking the rice before beginning the assembly step. That way, the rice will be ready when the rest of the dish is done.

Assembly

1. Put the oil in a large pan on low/medium heat. When it's hot, add the onions and cook for 15 minutes, or until golden brown. Stir frequently
2. When the onions have browned, add the ginger, garlic, and chili paste and stir
3. Pour in the tomatoes. If using whole tomatoes crush them with your hand
4. Add the tomato paste, stir well, and cook for 8 to 10 minutes, or until it has become a thick sauce
5. Add garam masala, 1 1/2 tsp of salt, cumin, chili powder, and tumeric, and cook for a couple of minutes
6. Add the chickpeas, stir until thoroughly mixed
7. If sticking to the pan or looking dry, add 5 tbsp or so of water to the sauce to thin it out
8. Stir well and cook for 5 minutes
9. Taste and adjust seasoning as you see fit

Serve over basmati rice with a dollop of plain yogurt over top