Burmese Tomato and Chickpea Curry (Chana Masala Style)

Ingredients

• 2 cans Chickpeas (canned, drained and rinsed)
• 28 oz Diced Tomatoes (canned)
• 1 medium Onion (diced)
• 4 cloves Garlic (minced)
• 1 tablespoon Ginger (grated)
• 1 teaspoon Turmeric Powder
• 1.5 teaspoons Garam Masala
• 1/2 teaspoon Chili Powder (optional)
• 2 tablespoons Vegetable Oil
• 1 teaspoon Salt
• 1/4 cup Fresh Cilantro (chopped, for garnish)
• 1 tablespoon Lime Juice

Instructions

1. 1Place a large heavy-bottomed pot or Dutch oven on the stove over medium heat (350°F / 175°C). Add the 2 tablespoons of vegetable oil.
2. 2Add the 1 medium onion, diced, to the pot. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5 minutes.
3. 3Add the 4 cloves of garlic, minced, and the 1 tablespoon of ginger, grated, to the pot. Cook, stirring constantly, until you can smell their fragrance, about 1 minute.
4. 4Add the 1 teaspoon of turmeric powder, 1.5 teaspoons of garam masala, and the 1/2 teaspoon of chili powder (if using) to the pot. Stir constantly for 30 seconds until the spices are fragrant.
5. 5Pour in the 28 oz of diced tomatoes. Bring the mixture to a gentle simmer, then cook for 10 minutes, stirring occasionally. The tomatoes will break down slightly.
6. 6Add the 2 cans of chickpeas, drained and rinsed. Stir everything together to make sure the chickpeas are well coated in the tomato mixture.
7. 7Reduce the heat to low (200°F / 95°C). Cover the pot and let the curry simmer gently for 20 minutes. This allows the flavors to blend together.
8. 8Remove the pot from the heat. Stir in the 1 teaspoon of salt and the 1 tablespoon of lime juice.
9. 9Ladle the curry into bowls. Sprinkle the 1/4 cup of fresh cilantro, chopped, over the top as a garnish. Serve hot with rice or nut-free naan.

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