Quick & Easy Chana Masala

edibleperspective.com

Miya Family

1 tablespoon (15 mL) coconut oil or olive oil

1 ½ teaspoons (7 mL) cumin seeds

1 yellow onion, diced

1 tablespoon (15 mL) minced fresh garlic

1 tablespoon (15 mL) minced peeled fresh ginger

1 green serrano chile pepper, seeded, if preferred, and minced

1 ½ teaspoons (7 mL) garam masala

1 ½ teaspoons (7 mL) ground coriander

½ teaspoon (2 mL) ground turmeric

¾ teaspoon (4 mL) fine-grain sea salt, plus more as needed

¼ teaspoon cayenne pepper (optional)

1 (28-ounce/793-g) can whole peeled or diced tomatoes, with their juices

1 (28-ounce/793-g) can chickpeas, or 3 cups (750 mL) cooked chickpeas

1 cup (250 mL) dry/uncooked basmati rice, for serving

fresh lemon juice, for serving

fresh cilantro, chopped, for serving

Directions at edibleperspective.com

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