Chana Masala

• 2 canschickpeas
• 1 onion, minced
• 2 tomatoes, pureed
• 2 tspamchur
• 1 tbspgaram masala

Instructions

1. 1

   Brown the chickpeas in a heavy pot over medium-high heat in batches, then set aside.

2. 2

   Cook onion and tomatoes in the same pot until softened and fragrant.

3. 3

   Return the chickpeas, add the liquid, and scrape up every browned bit from the bottom.

4. 4

   Simmer partly covered on low, 35-45 minutes, until everything is tender and the sauce has body.

5. 5

   Taste and adjust salt and acid at the end — that's what makes Chana Masala taste finished.