This recipe is not exactly made traditionally, but I’m impatient and often lazy, so this is what I do when I get that chana masala craving (which is every day). —EvE
SERVES 1 OR 2
3 cloves garlic
1” (2.5-cm) chunk peeled ginger
¼ cup (60 ml) water, or more as needed
3 tbsp (45 ml) fresh lemon juice
2 tsp (3 g) garam masala powder
1 (15-oz [420-g]) can chickpeas, rinsed and drained
1 (14-oz [414-ml]) can tomato sauce
3 cups (480 g) cooked brown rice
¼ cup (10 g) chopped basil, for garnish
Finely chop the garlic and ginger. In a frying pan over medium-high heat, add the water and lemon juice, and heat until they begin to steam and lightly bubble. Add the chopped garlic and ginger and sauté for 3 minutes, adding more water if needed. Add the garam masala powder and add more water if needed, stirring everything together. Next, add the chickpeas and the tomato sauce, and stir gently for 10 to 15 minutes over medium-low heat until the mixture has thickened up.
Serve with rice and garnish with basil.