Chana Masala

Assemble your spices first to help this dish come together quickly. Measure out the cumin seeds and set aside. Chop the onion and set aside. Prep the garlic and ginger and set them aside in one bowl. Measure out bay leaf through salt (if using) in a single bowl. That’s four bowls of prepped ingredients, and now you’re ready to go!

Heat a large stovetop pot on medium-high heat. Add the cumin seeds and cook until fragrant, about 1–2 minutes.

Add the onion and cook until translucent, about 2–3 minutes, stirring frequently.

Add water, if needed to deglaze the pan. Turn heat down to medium and stir in the garlic and ginger. Cook for 30–60 seconds.

Add the spices: bay leaf, cumin, coriander, garam masala, cinnamon and salt, if using. Stir well and cook until fragrant, about 30–60 seconds.

Stir in the diced and pureed tomatoes and cook for 1–2 minutes.

Add the vegetable broth and chickpeas. Stir well and simmer for 10 minutes to allow the flavors to concentrate and for the tomatoes to reduce and turn slightly brown (from the spices).

Mash about ¼ of the tomato chickpea mixture with a potato masher or fork. This will thicken the mixture. Simmer for an additional 5 minutes.

Taste and adjust for additional seasoning of choice. Add salt, if desired.