Easy Indian Chana Masala

• 1 inch fresh ginger
• 1 jalapeno chili
• 5 garlic cloves
• 1 medium onion
• 3 tablespoons vegetable oil
• 1 teaspoon salt for simmering
• 1 tablespoon Garam Masala
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 can whole peeled tomatoes 1 can is 28 oz.
• 2 cans chickpeas 1 can is 14 oz.
• 1 teaspoon hot sauce for simmering
• 1/2 cup cilantro leaves and tender sprigs; 1/2 cup is 1/4 cup chopped; for simmering
• 1/2 cup cilantro leaves and tender sprigs; 1/2 cup is 1/4 cup chopped; for finishing stew
• 2 tablespoons lemon juice plus more to taste
• salt for serving
• hot sauce for serving
• 2 tablespoons chopped cilantro for garnish
• 4 pieces naan bread
• steamed white rice or brown rice

1. Scrape ginger with paring knife to remove peel. Slice ginger into 1/8-inch coins. Smash with back (the spine) of a chef's knife to get it nicely broken up. Add to blender.
2. Cut jalapeno in half lengthwise, cut out core, and remove seeds; roughly chop chili. Smash garlic, then add garlic and chili to blender. Pulse a few times to chop, scraping down sides of blender as needed.
3. Roughly chop onion. Add onion to blender and pulse several more times until mixture is finely chopped, scraping down sides of blender as needed.
4. Heat oil in a large, deep skillet over medium-high. Add onion mixture and salt. Saute until onion is soft, fragrant, and beginning to turn golden but not brown, about 15 minutes.
5. Add garam masala, cumin, coriander and saute gently until spices are very fragrant, 1 minute.
6. Add tomatoes and their juices. With wooden spoon, break tomatoes into smaller pieces.
7. Rinse and drain chickpeas. Add chickpeas and hot sauce to skillet. Cover, adjust heat to a simmer, and cook 15 minutes, stirring occasionally.
8. Chop cilantro. Remove lid from skillet and add cilantro. Keep simmering, uncovered, until liquid has reduced and mixture is nicely stew-like, another 10 minutes.
9. Add remaining cilantro and 2 Tbsp. lemon juice. Taste and add more salt, hot sauce, or lemon juice if you like.
10. Spoon chana masala into bowls and top with cilantro. Serve with naan and rice. Chana masala can be stored in the refrigerator up to 3 days.

ginger, chili, garlic, onion, vegetable oil, salt, garam masala, ground cumin, ground coriander, tomatoes, hot sauce, cilantro, cilantro, lemon juice, salt, hot sauce, cilantro, bread, steamed white rice

Taken from www.yummly.com/recipe/Easy-Indian-Chana-Masala-9073983 (may not work)