This spicy and delicious chana masala takes less than 20 minutes to make. I eat this all the time over brown rice or soba noodles. I particularly love to throw my leftover chana masala in with the next day's salad; it's just perfect as the flavors actually deepen in the fridge overnight.
This dish is great for an impromptu lunch or dinner with a friend. I tend to have all of the ingredients on hand (or can quickly grab them from the deli next door). It instantly fills the kitchen with warming spicy smells, takes minimal effort, and is just bursting with flavor!
2 tbsp. extra virgin olive oil
1 small onion, minced
3 cloves garlic, minced
2 tsp. grated fresh ginger
1 tsp. fresh green chili, minced
2 tsp. ground coriander
1 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. garam masala
1/2 tsp. ground cayenne
1 can chickpeas, drained and rinsed
3 tbsp. chopped fresh or canned tomatoes
3 tbsp. coconut milk (or water)
1 squeeze fresh lemon juice
Heat oil in a large skillet over medium-high heat. Add onion, garlic, ginger and green chili, and cook, stirring frequently, until brown, approximately 5 minutes. Reduce heat to medium-low. Add ground spices (coriander, cumin, turmeric, garam masala and cayenne) and stir for another 30 seconds. Add drained chickpeas, tomato, coconut milk and lemon juice. Season with salt and stir. Turn heat to low and simmer for approximately 10 minutes. Top with a handful or two of chopped fresh cilantro.