Burmese Chickpea Curry (Chana Masala)

Ingredients

• 2 cans Chickpeas, cooked
• 2 cups Tomatoes, chopped
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 1 teaspoon Turmeric powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1/2 teaspoon Chili powder (optional)
• 1/2 cup Vegetable broth (or water)
• 1 tablespoon Lemon juice
• 1/2 teaspoon Salt
• 2 tablespoons Peanut oil (or vegetable oil)
• 1/4 cup Cilantro, chopped

Instructions

1. 1In a pot or large skillet, heat peanut oil over medium heat. Add chopped onion and sauté for 3-5 minutes until softened.
2. 2Add minced garlic and ginger and sauté for another minute until fragrant.
3. 3Stir in turmeric powder, cumin powder, coriander powder, and chili powder (if using). Cook for 30 seconds until fragrant.
4. 4Add chopped tomatoes to the pot and cook for 5-7 minutes, stirring occasionally, until the tomatoes soften and release their juices.
5. 5Add the cooked chickpeas to the pot and stir well to coat with the tomato sauce.
6. 6Pour in vegetable broth. Bring the curry to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the sauce has thickened slightly.
7. 7Stir in lemon juice and season with salt to taste.
8. 8Garnish with chopped cilantro before serving. Serve hot with rice or naan (ensure gluten-free naan if needed).

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