Chana masala

Ingredients

• 1 1/2 cups basmati rice
• 3 tbsp vegetable oil
• 1 tsp cumin seeds
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 serrano chile, minced
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1/2 tsp cayenne pepper
• 1 (14.5 oz) can crushed tomatoes
• 2 (15 oz) cans chickpeas, drained and rinsed
• 1 tsp garam masala
• 1 lemon
• 1/4 cup chopped fresh cilantro
• Salt

Steps

1. Cook the rice according to the package directions.
2. Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
3. Add the onion and cook for 10 minutes, until golden.
4. Add the garlic, ginger and chile and cook for 1 minute. Stir in the coriander, turmeric and cayenne and cook for 30 seconds.
5. Add the tomatoes and 1 tsp salt and cook for 5 minutes, until thick.
6. Add the chickpeas and 1 cup of water. Simmer for 10 minutes, mashing a few chickpeas to thicken the sauce.
7. Stir in the garam masala and a squeeze of lemon. Top with cilantro and serve with the rice.