1 tbsp chopped fresh cilantro + more cilantro for serving
Serve with basmati rice
In a motar and pestle, add in the garlic, ginger, and serrano peppers. Grind into a paste and set aside. [see note]
In a large skillet over medium heat, add 2 tbsp oil and 2 cups of diced onions. Sauté for 15 minutes until onions have slightly caramelized.
Add in the garlic, ginger, serrano pepper paste and stir to combine. Sauté for a minute until fragrant. Next add in all of the spices: garam masala, cumin, coriander, turmeric, kashmiri and kosher salt. Mix until the ingredients are coated in the spices. Add 1 tbsp of water to assist the spices distribute. Carefully pour in the crushed fire roasted tomatoes, chickpeas, and 1 tbsp chopped cilantro. Stir to combine. Allow the sauce to come to a boil, then reduce to simmer and cover. Simmer the sauce for 30 minutes.
While the sauce simmers, cook the basmati rice according to package instruction.
After the sauce has finished simmering for 30 minutes, stir, taste, and adjust seasoning as necessary. Garnish with fresh cilantro.
If you do not have a motar and pestle, you can use a food processor.
This dish is meant to be spicy, use 1 serrano pepper if you want less spicy
If you do not have kashmiri chili powder, substitute 1/4 tsp paprika and 1/4 tsp cayenne
Leftovers can be kept in refrigerator for up to 4 days
Sauce can be frozen and kept for a month.
Keywords: chana masala, chickpea masala, vegan, high protein, Indian, vegetarian