The allure of chana masala, arguably one of North India's most popular vegetarian dishes, is multifaceted. First, the visuals: Golden chickpeas glimmer in an orangey-red tomato sauce, with a small side salad providing a pop of green. Then, the fragrance: The aromas of spices, ginger, and garlic perfume the dish. Finally, the taste: The yielding, almost creamy chickpeas and feisty sauce are balanced by the freshness and crunch of onion, chile, and cilantro.
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