Chana Masala
Ingredients
Instructions
  1. Heat oil in a large saucepan or Dutch oven over medium-high heat until the oil shimmers. Add the onion, bay leaf, cinnamon stick and cook, stirring frequently, until the onions start to brown, approximately 3 to 4 minutes. Add 1 tablespoon water, scrape up browned bits from pan, and continue cooking. Repeat this process until onions are a deep brown, approximately 10 minutes.
  2. Add garlic, ginger, chillies, half the lemon juice and stir to combine. Add coriander, black pepper, turmeric, and 1 teaspoon garam masala. Stir until fragrant, approximately 30 seconds.
  3. Add the tomatoes and smash them further using a whisk or masher. Reduce the heat to medium-low and cook until it becomes a thick paste, stirring constantly. Add the drained, rinsed chickpeas with 1/2 cup water and bring to a simmer.
  4. Reduce the heat to low and cook covered, stirring occasionally until the liquid has reduced into a thick stew and spices are all infused.
  5. Remove from heat and stir in the chopped spinach, remaining garam masala and lemon juice. Season to taste with salt. Serve with rice and/or naan.