Instructions

• Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add 1 medium yellow onion (chopped) and cook, stirring often, about 8 minutes, until the onion is soft and well browned.
• Reduce the heat to medium-low. Add 1 teaspoon cumin seeds, 1 teaspoon garam masala, ½ teaspoon ground coriander, ½ teaspoon ground turmeric, ¼ teaspoon ground cardamom, and a pinch of cayenne pepper. Stir and cook about 30 seconds, until the spices are fragrant.
• Stir in 2 grated garlic cloves, ½ teaspoon grated fresh ginger, and a heaping 1 teaspoon sea salt. Add ¼ cup of the ½ cup water and stir to loosen any browned bits from the pan.
• Add the (28-ounce) can whole peeled tomatoes, breaking them apart with your hands as you add them or crushing them with a wooden spoon in the skillet. Bring to a simmer and cook 8 to 10 minutes, stirring occasionally, until the sauce thickens.
• Add 3 cups cooked chickpeas (drained and rinsed) and the remaining ¼ cup water. Stir to combine, then simmer gently, uncovered, for 20 to 25 minutes, stirring occasionally, until the mixture has thickened and the flavors meld.
• Remove from heat and stir in ½ cup chopped fresh cilantro and 1 teaspoon fresh lemon juice. Taste and, if desired, add more lemon juice or a little more salt.
• Serve the chana masala over cooked brown rice or white rice with dollops of whole milk Greek yogurt and additional cilantro and lemon juice for garnish, if desired.