Chana Masala

Toast the cumin seeds

Heat the oil in a large pot over medium heat.

Add the cumin seeds and let them sizzle for 30 to 45 seconds until fragrant.

Cook the aromatics

Add the diced onion to the pot.

Cook the onion, stirring occasionally, for 8 to 10 minutes until golden and softened.

Add the minced garlic and grated ginger to the pot.

Stir and cook for 1 to 2 minutes until the raw smell disappears.

Add the spices

Add the ground coriander, ground cumin, turmeric, chili powder, smoked paprika, and salt to the pot.

Stir constantly for 1 minute to toast the spices into the onion mixture.

Build the sauce

Pour in the entire can of diced tomatoes, including the juices.

Stir well and cook for 5 minutes, stirring occasionally, until the tomatoes break down and the sauce thickens.

Simmer the chickpeas

Add the drained and rinsed chickpeas to the pot.

Pour in 1/2 cup of water and stir everything together.

Bring the mixture to a gentle boil, then reduce the heat to low.

Simmer uncovered for 10 minutes, stirring occasionally, until the sauce clings to the chickpeas.

Finish the dish

Stir in the garam masala and lemon juice.

Taste the curry and adjust salt or chili powder as needed.

Serve

Ladle the chana masala into bowls and garnish with fresh chopped cilantro.