Instructions

1. If you’re planning to prepare rice to serve chana masala over, cook rice (I recommend basmati) according to package directions.While rice is cooking, heat the olive oil over medium heat in large Dutch oven or pan. Once heated, add the onion, garlic, ginger and serrano peppers. Cook for about five minutes, stirring often. Stir in the cumin, garam masala, coriander, turmeric, salt and cayenne, and cook for two more minutes.
2. Add the tomatoes and their juices. Use a cooking spoon or spatula to break the tomatoes apart. You can leave some chunks of tomato for texture.
3. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 15 – 20 minutes until liquid has cooked off to create a thick stew consistency.
4. Remove from heat and add lemon juice. Taste to season, adding more salt to increase saltiness and sugar to balance the heat of the dish.
5. Serve over rice or with naan bread if desired. Garnish with a lemon wedge and a sprinkle of fresh cilantro.
6. Leftovers store well. Store covered in refrigerator for up to 4 days.