Chana Masala

Ingredients

• 5 tomatoes
• 6 garlic cloves 
• 1 chunk of ginger (optional) 
• 1 large yellow onion 
• 3 cans chickpeas, drained and rinsed 
• 2 tbs avo oil (or any neutral oil) 
• 1 tsp kosher salt 
• 1 tbs garam masala 
• 1 tsp ground coriander 
• 1/2 tsp turmeric 
• 1/2 tsp cumin 
• 1/2 tsp cayenne or chili powder (or more if you like it spicy)
• Juicy pinch of sugar 
• 1 1/2 cups water 
• 1/2 cup freshly chopped cilantro, plus more to garnish
• 1/2 lemon juiced

Directions

1. Place the tomatoes, onions, garlic and ginger in a blender and blend until smooth. In a large pot heat up the avo oil and then add in the sauce. Start to cook it down. Add in the spices and season well with kosher salt and cracked black pepper. Turn to a simmer and let thicken and sweet up. Let simmer for around 25 minutes. Add in a pinch of sugar and check for seasoning.
2. Drain and rinse the chickpeas and add them to the sauce with 1 1/2 cups of water.  Let simmer for another 20 minutes. Add in the chopped cilantro and the lemon juice and check for seasoning again. Serve with basmati rice.