chana masala

INGREDIENTS

• 1 tablespoon vegetable oil
• 2 medium onions, minced
• 1 clove garlic, minced
• 2 teaspoons grated fresh ginger
• 1 fresh, hot green chili pepper, minced
• 1 tablespoon ground coriander
• 2 teaspoons ground cumin
• 1/2 teaspoon ground cayenne pepper (I used a quarter of this because my cayenne is extremely hot)
• 1 teaspoon ground turmeric
• 2 teaspoons cumin seeds, toasted and ground
• 1 tablespoon amchoor powder (see note)
• 2 teaspoons paprika
• 1 teaspoon garam masala
• 2 cups tomatoes, chopped small or 1 15-ounce can of whole tomatoes with their juices, chopped small
• 2/3 cup water
• 4 cups cooked chickpeas or 2 (15-ounce) cans chickpeas, drained and rinsed
• 1/2 teaspoon salt
• 1/2 lemon (juiced) (see note; I used a whole lemon to swap for the amchoor powder)