Chana Masala

Name: Chana Masala
Yield: Serves 4 to 6
Cuisine: Asia, Indian
Ingredients: 1 , small red onion, quartered, divided; 10 sprigs fresh, cilantro, stems and leaves separated; 1 (1½-inch) piece, ginger, peeled and chopped coarse; 2 , garlic cloves, chopped coarse; 2 , serrano chiles, stemmed, halved, seeded, and sliced thin crosswise, divided; 3 tablespoons, vegetable oil; 1 (14.5-ounce) can, whole peeled tomatoes; 1 teaspoon, Kashmiri chile powder; 1 teaspoon, ground cumin; 1/2 teaspoon, ground turmeric; 1/2 teaspoon, fennel seeds; 2 (15-ounce) cans, chickpeas, undrained; 1 1/2 teaspoons, garam masala; 1/2 teaspoon, table salt; , Lime wedge

Main Courses
Asia
Indian
Fruits & Vegetables
Vegetables
Weeknight
Vegetarian
Stews

By Andrea Geary ･ Appears in Cook's Illustrated September/October 2020, America's Test Kitchen TV

Chana Masala, the wildly popular North Indian dish of chickpeas simmered until tender in a tangy, fragrantly spiced tomato-ginger sauce, is a dinnertime hero.

SERVES 4 to 6

TIME 50 minutes

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