Chana Masala (Garbanzo Bean Curry)

Ingredients

• 2 tablespoons neutral oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 serrano or jalapeño chile, minced (optional)
• 1 tablespoon garam masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• 1 can (15 oz) crushed tomatoes
• 2 cans (15 oz each) garbanzo beans, drained and rinsed
• 1 cup water
• 1 teaspoon fine salt
• 1 tablespoon lemon juice
• Chopped cilantro, to serve

Method

1. Heat the oil in a wide pan over medium heat. Add the onion and cook for 8 to 10 minutes, stirring now and then, until golden.
2. Add the garlic, ginger, and chile. Cook for 1 minute.
3. Stir in the garam masala, cumin, coriander, and turmeric and cook for 30 seconds.
4. Add the crushed tomatoes and cook for 5 minutes, until the sauce darkens and thickens.
5. Add the beans, water, and salt. Simmer partially covered for 15 minutes, until the sauce coats the beans. Mash a few beans against the side of the pan to thicken it.
6. Take the pan off the heat and stir in the lemon juice. Top with cilantro and serve with rice or naan.