Chana Masala

Prep: 15 min Cook: 30 min 6 servings

Instructions

1If starting with dry chickpeas, rinse the chickpeas with water, transfer them to a bowl, and cover them with water. Soak them overnight or for 6 to 8 hours. The next day, add 3 cups water to the soaked chickpeas, and pressure cook them until tender. Set aside for later. If you prefer, skip this step and just use canned chickpeas. Strain and rinse the chickpeas, and move to the next step.
2In a Dutch oven set over medium-high heat, add the oil. Once the oil shimmers, add the cloves, cumin seeds, cinnamon stick, and green cardamom pods. Once the oil sputters, add the red onion. Turn the heat to medium and cook onion for 5 to 8 minutes until it begins to turn golden. Once the onions take on color, add the coriander, ginger-garlic paste, salt, and turmeric. Stir well. Cook for another 15 to 20 seconds until the spices are fragrant.
3Add the chopped tomato and stir well. Cook, stirring occasionally, until the tomato cooks down and turns the masala into a loose paste. This should take about 5 to 8 minutes. If you cooked your own chickpeas, add them along with the cooking liquid. If you’re using canned chickpeas, add them along with 1 1/2 cups of water. Add the garam masala and stir everything together.
4Cover and cook: Cover and cook the ingredients on medium-high heat to let all the spices and sauce marry well and season the chickpeas, 5 to 8 minutes.
5Turn the heat off. Uncover the pot and stir in the cilantro. Serve warm with a side of rice or bread.