Burmese Tomato and Chickpea Curry (Tamatah Chana Masala)

Ingredients

• 2 cups Chickpeas
• 28 oz Diced tomatoes
• 1 medium Onion
• 4 cloves Garlic
• 1 inch Ginger
• 1 tsp Turmeric powder
• 0.5 tsp Chili powder
• 1 tsp Cumin powder
• 1 tsp Coriander powder
• 2 tbsp Vegetable oil
• 1 tsp Salt
• 0.25 cup Cilantro

Instructions

1. 1If you are using dried chickpeas, soak them overnight and cook them until they are tender. If you are using canned chickpeas, you can use them directly from the can.
2. 2Prepare your aromatics: dice the 1 medium onion into 1/2-inch pieces. Mince the 4 cloves of garlic and the 1 inch of ginger until very fine.
3. 3Place 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 and let it heat for about 1 minute until it shimmers.
4. 4Add the diced 1 medium onion to the hot oil. Cook, stirring often, for 5-7 minutes, or until the onion pieces are softened and translucent, which means they look a little see-through and are easily broken.
5. 5Add the minced 4 cloves of garlic and 1 inch of ginger to the pot. Stir constantly for 1-2 minutes until you can smell their fragrance, which means a strong, pleasant aroma will fill the air.
6. 6Stir in the 1 teaspoon of turmeric powder, 0.5 teaspoon of chili powder, 1 teaspoon of cumin powder, and 1 teaspoon of coriander powder. Cook and stir for 1 more minute until the spices are fragrant, meaning you can smell them strongly.
7. 7Pour in the 28 oz of diced tomatoes and add the 2 cups of chickpeas. Stir everything together. Bring the mixture to a gentle boil, then reduce the heat to low (200°F / 95°C). Cover the pot and let it simmer for 30 minutes, stirring occasionally to prevent sticking.
8. 8Stir in the 1 teaspoon of salt. Taste the curry and add more salt if you think it needs it. Chop the 0.25 cup of cilantro.
9. 9Serve the curry hot, garnished with the chopped 0.25 cup of cilantro.

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