Simply Delicious Chana Masala

Heat a large pot over medium heat and add grape seed oil, diced onion, ground cumin, and 1/4 teaspoon of sea salt.

In a small food processor, combine minced garlic, minced ginger, chopped cilantro, and sliced green chilies. Pulse until a rough paste is formed, then add to the pot with the onions.

Add ground coriander, chili powder, and ground turmeric to the pot, stirring to coat the onion mixture.

Pour in the pureed or finely diced tomatoes, slightly drained chickpeas, and the remaining 1/2 teaspoon sea salt. If the mixture seems too thick, add up to 1 cup of water.

Bring the mixture to a rolling simmer over medium-high heat, then reduce the heat to low or medium-low and maintain an uncovered simmer for 15-20 minutes, stirring occasionally, until thick and stew-like.

Taste the chana masala and adjust seasonings as needed. Add more salt, chili powder, or brown sugar as desired.

Remove the pot from heat, and stir in lemon juice and garam masala.

Allow the chana masala to cool slightly before serving. Garnish with fresh cilantro and lemon wedges.

Serve the chana masala on its own or over rice, cauliflower rice, or roasted sweet potatoes and broccoli. Store leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.