Quick Chana Masala

1.Heat the vegetable oil in a large pot or Dutch oven over medium heat.

2.Add the chopped onion and sauté for 5-7 minutes until softened and translucent.

3.Add the minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn the garlic.

4.Add the cumin seeds and cook for 30 seconds until they start to sizzle and become aromatic.

5.Stir in the turmeric powder, coriander powder, red chili powder, and garam masala. Cook the spices for about 1 minute, stirring constantly to toast them lightly.

6.Pour in the can of diced tomatoes (with their juices). Bring the mixture to a gentle simmer and cook for 5 minutes, stirring occasionally, allowing the tomatoes to break down slightly.

7.Add the rinsed and drained chickpeas, vegetable broth, and salt. Stir well to combine everything.

8.Bring the curry back to a simmer, then reduce the heat to low, cover partially, and let it cook for 10-15 minutes, allowing the flavors to meld. If the curry becomes too thick, add a splash more broth or water.

9.Taste and adjust salt if necessary. Stir in the fresh lemon juice, if using.

10.Garnish generously with fresh chopped cilantro before serving hot with rice or naan.